Baked Falafel
I can't sing the praises of legumes loud enough. They are packed full of beneficial nutrients - like iron, zinc and calcium - and are a fantastic source of dietary fibre. For many, finding ways to increase their intake of legumes can't seem difficult. Falafel are, however, a great way to boost your intake of legumes (namely chickpeas) and make a great addition to main meals or as a stand alone snack.
These falafel are baked (not fried) and have a coating of poppy and sesame seeds for extra crunch (and calcium!)
Serves: 6
Prep time: 15 mins
Cook time: 30 mins
Ingredients:
375g dried chickpeas, soaked overnight
1 medium brown onion, roughly chopped
5 garlic cloves, roughly chopped
1 large handful parsley, roughly chopped
1 large handful fresh coriander, roughly chopped
3 tsp cumin seeds
2 tsp coriander seeds
2 tsp salt
1 tsp turmeric
1⁄2 tsp cayenne pepper
Pinch ground black pepper
2 Tbsp wholemeal plain flour
2 Tbsp water
Sesame seeds, to coat
1 medium brown onion, roughly chopped
5 garlic cloves, roughly chopped
1 large handful parsley, roughly chopped
1 large handful fresh coriander, roughly chopped
3 tsp cumin seeds
2 tsp coriander seeds
2 tsp salt
1 tsp turmeric
1⁄2 tsp cayenne pepper
Pinch ground black pepper
2 Tbsp wholemeal plain flour
2 Tbsp water
Sesame seeds, to coat
Method:
- Preheat oven to 180°C with the rack positioned toward the top of the oven.
- Place the sesame seeds onto a small plate and set aside.
- Place the soaked, drained chickpeas into the food processor, along with everything but the sesame seeds. Pulse until the mixture resembles breadcrumbs. Use a spatula to scrape down the sides as you go.
- Using wet hands, scoop out and roll the mixture into 12 large balls, roughly the size of a golf ball.
- Roll each ball into the sesame seeds until they are evenly coated, and place onto the baking tray.
- Transfer the tray to the oven and bake for 30 minutes, flipping the balls half way through.
- Remove the tray from the oven and transfer the balls to a wire cooling rack.
