Updated: Apr 1
Great family-friendly vegan and super nutritious recipe for oven baked falafels! Falafels are the classic vegetarian patties and probably my favourite for meatless burgers and wraps! Making falafels is actually really simple as you just put all the ingredients in a food processor, blend and the falafel mixture is ready! You need to brush each of the patties with olive oil so that they get that brown/golden colour. You also need to ensure your oven is preheated and HOT before you put them to bake. This way they turn out lovely, crispy on the outside and soft in the middle. Chickpeas are an amazing plant-based source of protein – 20 % protein! In addition, there are two full cups of green stuff in this recipe as well, the parsley and coriander (cilantro) add Vitamin A, C & K and lots of antioxidants!
Ingredients (yields 20 falafels depending on size)
3 cups cooked chickpeas (2 x 400g cans/ 240g drained)
1 cup fresh parsley
1 cup fresh coriander (cilantro)
2-3 garlic cloves to taste
1 tbsp cumin
2 tbsp whole-wheat flour
1 tbsp olive oil + extra for baking
salt to taste
Preheat oven to 250°C. In a food processor, blend the onion until chopped. Add the rest of the ingredients, leaving out the flour and olive oil. Blend again until you get a smooth mixture, but not too smooth to avoid turning it into a puree. Add the flour and olive oil and blend these with the mixture as well. With your hands form the patties to the desired size and place each one on a large sheet of non-stick baking paper.
Make sure to spray/brush the paper with olive oil before you place them on it. Once all the patties are done, spray them all with olive oil spray or brush each one with olive oil to ensure they turn out brown and crispy in the oven. Bake for 15-20 minutes or until golden.
Serve on a wrap filled with lots of veggies, hummus, beetroot and tomato or on a large garden salad with some coconut and lime basmati rice and caramelised onion hummus.