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Healthy Awesome Baked Falafel- Golden-brown and crispy on the outside, fluffy melt-in-your-mouth and aromatic within, once you taste falafel it's impossible to live without - Vegetarian recipe by The Petite Cook

Healthy Awesome Baked Falafel

Course: Finger Food, Main, Snack
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Golden-brown and crispy on the outside, fluffy melt-in-your-mouth and aromatic within, once you taste falafel it's impossible to live without.
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Ingredients

For the falafels:

  • 400 g bottled chickpeas rinsed and drained
  • handful of basil leaves
  • handful of cilantro leaves
  • 1 garlic clove chopped
  • 1 ?2 teaspoon harissa paste or chilli powder
  • 2 tablespoon plain flour or almond flour for GF
  • 1 teaspoon allspice
  • 2 spring onions finely chopped
  • zest of 1 lemon
  • olive oil for cooking
  • sea salt to taste
  • a pinch of cayenne pepper

For the tzatziki-style yogurt dip:

  • ½ cup low-fat Greek yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh mint leaves chopped
  • ½ cucumber peeled seeded and diced
  • salt & pepper to taste
  • pitta bread to serve

Instructions

  • Place chickpeas in a food processor. Add garlic, cilantro, basil, lemon zest, harissa or chili, spring onion, allspice,cayenne pepper and flour.
  • Blend until all ingredients are combined and the mixture reaches a smooth texture. Scrape down the sides of the food processor with a spatula if necessary. Season to taste.
  • Gently wet your hands and divide the mixture forming 6-8 patties. Arrange them on a non-stick baking tray, brush with olive oil.
  • Put in the freezer for 5-10 mins, it will help falafels to set and keep their shape while the cook.
  • Bake falafels in the oven at 200C/390F for about 20 min, turning them on the other side half-way through cooking time. Falafels are ready when they get nicely crispy and golden-brown on both sides.
  • To make tzatziki-style dip: mix together all ingredients in a bowl, and season with freshly cracked sea salt and black pepper to taste. Refrigerate until falafels are ready.
  • Serve falafels with warm pitta bread or on their own with tzatziki-style yogurt dip on the side.

Notes

Makes 6 medium falafels.
Substitute flour with almond flour for gluten-free option