These baked falafel provide the perfect picnic fare and everyone can have fun helping themselves, creating their favourite flavour combinations. They also work brilliantly served on their own with dips, or as a speedy lunch option. Falafel are packed with protein, fibre and calcium from
the chickpeas, as well as immune- and digestion-supporting herbs and spices such as turmeric, cumin, garlic and coriander. We have paired them with two delicious dressings: sweet tahini and fragrant harissa. We love to wrap them on a bed
of pickled beetroot and top them with fresh coriander, sliced avocado and ribbons of carrot and cucumber. Then just drizzle and enjoy!
- • 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
- Preheat the oven to 190C.
- Drain and rinse the chickpeas and blitz them in
- 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.
- Next, roll the herby chickpea mixture into balls and coat them in sesame seeds
- 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.
- Serve with a wrap or pitta pocket, sliced vegetables of your choice and our delicious dressings.
Please scroll down for our Tahini Dressing and Quick Tzatziki recipes.
- • 2 cloves garlic, grated or pasted • 2 tbsp tahini paste
- • 1 tbsp lemon juice
- • 2 tbsp olive oil
- • 1⁄2 tbsp water
- • a drizzle of honey to sweeten, to taste
- Combine all the ingredients and add the water to loosen (the colour will lighten considerably on adding the water).
- ½ a cucumber, grated on largest grate
- 4 large tbsp Greek yoghurt
- A few sprigs of fresh mint, chopped
- Salt and pepper
- Grate the cucumber and with your hands squeeze out the excess water.
- Place into a bowl and mix in the yoghurt, seasoning and chopped mint.
- • 1⁄2 red pepper (pre-roasted chargrilled in a jar work well, too) • 80g peppadew peppers available in most supermarkets
- • 1 chilli - check the heat on the tip of your tongue. (If this is for young children I would advise using half)
- • 1 clove garlic
- • 1 tsp caraway seeds
- • 2 tsp cumin
- • 2 tsp tomato puree
- • 4 tbsp olive oil
- • 1 tsp smoked paprika
- Place all the ingredients except the olive oil into a small blender, or use a stick blender to blitz all until pureed.
- Add the olive oil to help thicken and emulsify the dressing. This dip keeps brilliantly in the fridge.
babies love weaning says
Ooh. These look yummy. I make my own Falafel and always bake them, so it’s good to know I’m doing it right x