Baked Falafel

Looking for some new lunchtime inspiration?

Earlier this week I (finally) succeeded in making baked falafel! Past attempts have turned out either dry and crumbly or a sloppy mess but for some reason the food gods were on my side this time and I got a perfectly crisp falafel on the outside with soft, flavour-packed goodness on the inside.

These are perfect for topping lunch bowls, adding to wraps or just snacking on when you fancy something savoury. The recipe can easily be doubled up, they keep for 3-4 days in the fridge and I see no reason why they wouldn’t freeze, though it may be an idea to crisp them back up in the oven once defrosted if you do. 

Falafel is usually fried and so high in fat but these are baked with minimal amounts of oil thus making them guilt-free and healthy.  As I get more into strength and weight training I am constantly looking for natural ways to increase my protein intake, chickpeas are a great vegetarian source but they're not a 'complete' protein meaning they don't contain the full range of essential amino acids. Adding the sesame seeds in this recipe meant that, by protein combining, I was better able to enjoy these a 'complete' source of protein. I'll do up a full post or two on proteins in the future but for now I'll leave you with this recipe to try!

Baked Falafel

Makes 12

1 can chickpeas, drained

Half a white onion, roughly chopped

2 garlic cloves

2 heaped tbsp flour*

Generous bunch fresh coriander

1 tbsp sesame seeds

1 tsp cumin

1 tsp paprika

½ tsp baking powder

Salt and pepper

Juice of half a lemon

½ tsp coconut oil

1. Preheat the oven to 200C
2. Line an oven tray with baking parchment and rub over the coconut oil
3. Add the remaining ingredients, minus the sesame seeds, to a food processor and blitz until well combined – you’re not looking for a smooth paste, more a rough and chunky mix
4. Using damp hands scoop the mix into 12 small golf ball-sized portions and place onto the lined tray leaving a little space between each
5. Flatten each down slightly and bake in the centre of the oven for 30 minutes, turning them halfway through
6. Once baked and slightly golden transfer to a cooling rack and enjoy straight away or leave to cool and store in an airtight container in the fridge for up to 4 days

* You could use a gluten free flour for these, I used rye flour  (which isn't gluten free) as it was all I had but any will work just as well