These baked falafels are perfectly crunchy on the outside and fluffy on the inside. Perfect for a Middle Eastern inspired spread, serve inside some flat breads or tossed into a salad.
This Week
2 Dec - 8 Dec
Ingredients
- 400g tin of chickpeas (drained, rinsed and patted dry)
- 1 small brown onion
- 2 garlic cloves
- 1 cup green peas (defrosted, patted dry)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 lemon (zest)
- 1 cup fresh parsley (loosely packed)
- 1 cup fresh coriander (loosely packed)
- 1 Tbsp sesame seeds (toasted)
- ¼ cup flour
- Salt and pepper
Method
- Add the chickpeas to a blender, nutribullet or food processor, blend until the texture is chunkier than a fine crumb. Place into a large bowl.
- Add the onion and garlic to the blender, blend until a paste forms. Add the green peas, ground cumin, ground coriander, cumin seeds, lemon and fresh herbs; blend until combined. (If you are blending in a nutribullet you will need to be patient and may need to stir and shake intermittently to make sure all the ingredients are blended together).
- Add the herb and pea mix to the chickpeas, add the flour and sesame seeds, mix well to fully combine all of the ingredients. Using a spoon and your hands, form approximately 20 small falafels. Place on a large tray and into the oven for 30 minutes, rotating halfway. Falafels should be golden and crisp on the outside when cooked.
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