Recipe | Baked Falafel


Since I went vegan just after Christmas, I’ve avoided opting for meat substitutes for the most part – mainly sticking to veggies and wholegrains for dinner meals. When the girls were having veggie brugers the other week, I decided to make myself some falafel to have with my sweet potato fries. This baked falafel recipe was super easy to make and they taste SO good. I shaped these into patties, but you could easily make sausage shaped ones or little ball shapes to have stuffed in a pitta bread. I served mine with spicy sweet potato fries and a heap of salad {I don’t eat bread, but these would go great in a seeded bun, with lettuce, hummus, avocado and beef tomato}. I made a double batch of this recipe and froze the rest down uncooked, they only take 25 mintues from frozen adn are great to grab out the freezer to add to some veggies, couscous or salad for a quick meal!


I N G R E D I E N T S {makes 10-12 patties}

2 cans chickpeas

1 cup red onion, diced

4 cloves garlic

1/2 cup corriander

1/2 cup parsley

1 tbsp olive oil

1 tbsp lemon juice

1 tabsp ground cumin

1 tbsp ground corriander

1/2 tsp salt

1 tsp bicarb


M E T H O D 

1| Mix chickpeas, red onion, garlic and herbs in a food processor – pulse until broken down but still a little chunky.

2| Stir in the remaining ingreients

3| FOr into patties and refrigerate for 1 hour {or freeze at this stage}

4| Bake at 200C for 20 minutes, flip over and bake for another 10 minutes.


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