Baked Falafel
This baked falafel recipe uses canned chickpeas, fresh herbs and spices to create flavoursome and nutritious patties that the whole family can enjoy.
Servings: 12
Calories: 50kcal
Equipment
- Food Processor
- Baking Tray
Ingredients
- 1 (400g / 15oz) Can Chickpeas Rinsed, drained and patted dry. (Drained weight 240g)
- 2 slices Bread Broken into pieces
- ½ Onion (Red, white or Brown) Chopped
- 3 Garlic Cloves Peeled
- 15g (½ cup) Fresh Flat Leaf Parsley
- 10g (⅓ cup) Fresh Coriander (Cilantro)
- ½ teaspoon Cumin
- ¼ teaspoon Smoked Paprika
- ¼ tsp Coriander
- ¼ tsp Cardamom
- ¾ teaspoon Baking Powder
- 1½ tablespoon Olive Oil 1 tablespoon for mixture, ½ tablespoon for coating baking tray
- ½ teaspoon Sea Salt Optional. Season to taste and do not add if making for a baby.
Instructions
- Preheat oven to 190C / 375F
- Add all ingredients apart from the salt (and only 1tbsp of the oil) to a food processor and mix/pulse to combine. Be careful not to overmix, the mixture should still be crumbly, not a paste (photo in post for reference).
- Taste and salt as needed. If making for a baby remove baby portions before seasoning.
- Add the remaining ½ tablespoon of oil to a baking tray and tilt / brush to coat.
- Scoop out tablespoon amounts of the mixture and gently form into 12 small balls. Flatten slightly to produce disks. Place each disk on the baking tray and flip to coat both sides in the oil.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking.
Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 50kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 179mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg