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.
Equipment
- Stick blender or food processor
- Baking tray
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
Instructions
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!
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