Baked Falafel
Falafels are a fabulous high fibre, vegan protein alternative. They are the perfect addition to nourish bowls, pita wraps or as a snack dunked in hummus. I have attempted falafels in the past and they have ended up quite dry and fall apart. This time around I have focused on keeping them moist and packed with flavour!
Key tip; those who have made falafels for centuries swear by dried and soaked chickpeas rather than tinned. Dried and soaked chickpeas help bind the mix together, probably why mine have failed in the past. So if you intend to make these ensure you soak the chickpeas overnight or at least 6-8 hours.
- 2 cups Dried chickpeas* (*soak for 6-8hrs )
- 3 whole Spring onions (chopped)
- 3 cloves Garlic
- 3-4 tbsp Extra Virgin Olive Oil
- 2 tbsp Smoked paprika
- 1 tbsp Cumin
- 2 tsp Ground Coriander
- 1-2 tsp Sea salt (ground)
- 1 handful Coriander
- 1 handful Parsley
- 2 tbsp Buckwheat flour
- 1 tsp Baking powder
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Soak chickpeas with double portion of water overnight or for 6-8hrs. Drain and rinse.
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Place chickpeas in a food processor with herbs, spices, onion, garlic and olive oil and blend. Stop to stir the mixture around the blade to ensure all ingredients are combined. Aim for the mixture to be mostly smooth with some small chunks.
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Stir in the buckwheat flour and baking powder. Season to taste.
- Roll golf ball size balls and place on lined baking tray, press to flatten slightly. Bake on 180C for 15-20minutes. The tops will be slightly golden but the bottom should be browned. Flip and bake for a further 10 minutes.
Remove from oven and let cool slightly. Serve with hummus as part of a middle eastern spread with pita and salad.