Baked Falafels
Serves: 10 falafels
  • • 225g drained tinned chickpeas
  • • 1 clove garlic
  • • 1⁄2 a red onion (we use red as they are sweeter)
  • • 1 tsp cumin
  • • 1 tsp coriander
  • • 1⁄4-1⁄2 tsp chilli powder or cayenne pepper (depending how much heat your family likes)
  • • 1⁄4 tsp turmeric
  • • 2 tbsp spelt flour (or gluten-free flour as required)
  • • a large handful of mixed fresh parsley and coriander • salt and pepper to season
  • • approx 20g sesame seeds
  1. Preheat the oven to 190C.
  2. Drain and rinse the chickpeas and blitz them in
  3. a blender to a paste. Add the spices, onion, garlic, flour, seasoning and pulse to combine. Don’t blitz for too long as you want to retain some texture. Stir in the fresh herbs.
  4. Next, roll the herby chickpea mixture into balls and coat them in sesame seeds
  5. Place the falafel balls on a lined baking sheet and into the oven for 5-6 minutes. Turn and cook for another 5-6 minutes until they have taken on a little bit of colour.
  6. Serve with a wrap or pitta pocket, sliced vegetables of your choice and our delicious dressings.
These are much healthier because they're baked. You can also try grating half an apple into the mix to give it some sweetness and adding a touch more flour.

Please scroll down for our Tahini Dressing and Quick Tzatziki recipes.
Recipe by Cooking Them Healthy at