BAKED FALAFEL RECIPE
15 min Prep, 30 min Cook
Now onto this recipe, as the title say’s it’s a baked falafel recipe. In case you’re unfamiliar with what falafel is I’m more than happy to keep you in the know. Fafafel is a popular vegetarian dish made from ground chickpeas with various herbs and spices. The dish is commonplace amongst middle eastern countries and is often deep fried in the shape of balls or small patties. A pita with some vegetables or salad is served with this cooked delicacy with some tahini style dressing on the side.
Needless to say all these herbs and spices packed into one dish yields an outstanding taste, even a meat eater would contemplate swapping a plate of chicken or some spice infused falafel. Granted I’ve enjoyed my fair share of this chickpea loaded dish BUT what concerned me the most was the deep frying. I’m not a avid lover of deep fried food, in fact I avoid it like the plague because it’s not the healthiest way to cook food.
My recipe falafel is baked, making it a much healthier version of the original. I didn’t pocket mine in a pita bread either, simply laid on a spread of edible veggies, salad style with a tahini dressing. Baked good sometimes have a tendency of being too dry, but I managed to remedy that by lubricating the patties with a dash of olive oil. This is a great high protein, low fat meal for people on a high protein regime or simply looking for a weight watchers recipe.
- For the dish
- For the salad
- Tahini style dressing
Preheat the oven at 425 degrees or gas mark 6
Add all the chickpeas and the rest of ingredients for the falafel to a food processor and begin to pulse. The chickpeas will start to breakdown into a meal texture at this point you can stop the processing as we don't want to create a puree.
Transfer the ground mixture into a large bowl and use your hands to scoop the meal into small patties.
One by one add the patties onto a baking tray with parchment paper, ensure to coat the paper with some olive oil. Carefully place the patties onto the baking tray, don't worry if they feel crumbly, simply shape them with a spoon on the tray, they will completely congeal during cooking. - coat the top with olive oil too.
Put the tray of falafel into the oven for 15 minutes, or until slightly brown, turn over and cook for 5 minutes.
In a saucepan - add the kale and bell peppers to some water and simmer for 5 minutes. This step is completely optional if you want your salad raw in it's entirely. I prefer to take some of the crunch of the kale and bell peppers.
Once done arrange the kale, peppers and the rest of the veggies onto a serving plate.
Prepare the tahini dressing by adding all of the ingredients to a blender and puree for 45 seconds.
once finished drizzle over the entire falafel dish.
NOTES: Can be canned chickpeas but skip the soaking process. Use parchment paper and coat with olive oil to impart browning. Mixture should make approximately 10 patties.
Serving Size 342.7 g
|Amount Per Serving|
|Calories 307 cals||15%|
|% Daily Value*|
|Kilojoules 1301.3 kJ||15%|
|Fat 10.6 g||16%|
|Sodium 437.6 mg||19%|
|Carbohydrate 22.3 g||7%|
|Protein 29 g||58%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|