Homemade Crispy Baked Falafels
Ingredients
- 400g can chickpeas, drained & rinsed
- 1/2 medium onion, diced
- 2 cloves garlic, sliced OR 2tsp garlic granules
- 2 tbsp plain flour
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried parsley (or use fresh parsley if you have some)
- 1/2 tsp dried harissa seasoning
- juice of 1 lemon
- a little salt & pepper
Preparation
Preheat your oven to 200C/180C fan/400F/gas 6 and line a large baking tray with non-stick baking parchment.
Once you’ve drained and rinsed the chickpeas, pat them dry using a clean tea towel or kitchen paper.
Add all the ingredients into a food processor and blitz until you form a smooth mixture.
Scoop out a heaped tablespoon of the mixture and shape into balls using your hands until all the mixture has been used up, then slightly flatten the balls on your baking tray to make falafel patties.
Bake them in the oven for around 20 minutes until they’re crispy on the outside and soft in the middle.
Serve in a pita with salad, a wrap or add them to a Buddha bowl with a lemon tahini dressing made from 1 tablespoon tahini, juice of half a lemon and water for desired consistency.
