I love falafels but have never attempted making my own in the past as I am not a fan of deep frying things. This is partly due to the unhealthyness of deep fat frying but equally due to the fact that I don’t trust myself to operate boiling vats of oil in my small kitchen without burning down my flat, or myself.
These healthy baked falafels address both of these issues and (just as importantly) don’t compromise on flavour or texture. If I had known how easy, how much tastier and how much healthier homemade can be I would have started making them years ago. This recipe also gave me a good excuse to use my shiny new food processor I got for Christmas which made me feel professional and important.
As a self –confirmed chilli addict making falafels from scratch also means you can make them as spicy as you like, and generally adapt them to suit your preferences. I served mine with homemade tzatziki, roasted vegetable quinoa (I ran out of cous cous), a salad and toasted pitta bread. They also work perfectly with tahini, humous and flatbread. This recipe makes about 20 falafels so half the quantities if you are looking to make a smaller batch.
How to make:
- Preheat your oven to 200 degrees Celsius (gas mark 6) and brush a flat baking tray with olive oil
- Drain the chickpeas and then press down on them with a kitchen towel to remove as much excess water as possible. This helps to ensure your falafel mixture doesn’t fall apart and improves the texture
- Add the ingredients apart from the olive oil and use a food processor to blend them until completely combined. Check the consistency and if too dry add a 1-2 tsp of olive oil to the mixture and blend again
- Use your hands to form the mixture into balls and place them on the oiled baking tray then brush them with a little more olive oil on top
- Cook for around 35 minutes, turning them once, or until crispy and dark brown in colou