This is a healthy, baked version of the traditional deep fried falafel, that delivers just as much flavour, with a lot fewer calories.
An absolutely delicious blend of chickpeas, spices and fresh herbs, served in a warm pitta with crunchy salad and a cool refreshing minted dip. And all vegan too!
This recipe is so quick and easy to make, you can whip it up in just 5 minutes and it takes just 15 minutes to cook.
Just pop everything into a jug, blend together, shape into balls and bake! If you aren’t watching your weight or prefer them fried, then you can just shallow fry them for a few minutes each side instead of baking – they are great either way.
For the best flavour use fresh herbs, but if you can’t get them then dried ones will work too.
A yummy lunch the whole family will enjoy.
Falafels with mint yogurt dip
4
people5
minutes15
minutes20
minutesA healthy, delicious oven baked version of this middle eastern classic.
Ingredients
- The Falafels
2 400g tins chickpeas drained and rinsed
1 medium brown onion
3 cloves garlic
2 tsp ground cumin
2 tsp ground coriander
pinch dried chilli flakes
2 tsp ras el hanout (or Moroccan spice mix, optional)
½ tsp baking powder
2 tsp lemon juice
1 handful chopped fresh coriander (or 3 tsp dried)
1 tbsp nutritional yeast (optional but tasty)
salt and pepper to taste
- Minted Yogurt
200ml plain, Greek style soya yogurt (about half a tub)
2 tbsp chopped fresh mint (or 2 tsp dried)
2 tsp lemon juice
1 tsp garlic puree
salt and pepper to taste
- To Serve
shredded red or white cabbage
salad leaves
grated carrot
4 wholemeal pittas
Directions
- The Falafels
- Preheat the oven to 200°C (180°C fan)
- Mix the ingredients together in a bowl and mix. Then transfer ingredients in a jug and blend with a stick blender (or use a food processor) until smooth, but with a few chunks left.
- Shape the mixture into circular patties, you should get 8 -12, depending on size.
- Grease a baking tray and the spread the falafels out on the tray. Brush with a little oil.
- Bake for 12-15 minutes until golden, turning over half way through the cooking time.
- (Alternatively you can fry them in a little oil on both sides until golden and crispy)
- Minted Yougurt Dip
- Mix all the ingredients together and refrigerate until ready.
- To Serve
- Toast the pittas and slide open, all mixed crunchy salad leaves. shredded cabbage, tomato and the yogurt dip. Add the Falafels, and enjoy!
Equipment
- Stick blender or food processor
- Baking tray
Oh my! This falafel recipe was lovely. Even my food fussy 7 year old had two helpings and said they were “yummy”.
I cooked the patties for a bit longer that recommended as I like my falafel golden brown.
If you haven’t tried the mint dip with beetroot, give it a go the two tastes work beautifully together.
Hi Karina, so glad you and your family liked them! I will definitely give the beetroot dip idea a try, sounds delicious. B