Best Baked Falafels

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.

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  • It can be difficult to achieve the perfect texture when making falafels, not too dry but also not too moist. That's why it's important to make sure you pat the chickpeas and peas dry before blending.

  • Blending the chickpeas first and adding sesame seeds, gives a variety of textures and avoids a ‘paste’ like mixture.

  • We like to break our falafels in half before putting them into our flatbreads, so every mouthful gets a bit of everything.

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
  1. 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.

  2. 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).

  3. 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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