Crispy baked falafels

Crispy baked falafels

Category: Main meal | Serves: Makes 12

Prep time: 25 minutes | Cooking time: 25–30 minutes


3–4 tsp rapeseed oil

1 small red onion, finely chopped

1 clove garlic, crushed

1½ tsp ground cumin

1½ tsp ground coriander

400g (14oz) can chickpeas in water, drained and rinsed

1 medium egg, beaten

1–1½ tbsp chopped fresh flat-leaf parsley

1–1½ tbsp chopped fresh coriander

Freshly ground black pepper, to taste

Plain flour, for dusting

Natural yoghurt, for dipping (omit if following dairy-free diet)

Mixed lettuce, cucumber and tomato salad, to serve

  1. Heat 1 teaspoon oil in a non-stick saucepan. Add onion; sauté over a medium heat for 5 minutes until softened. Add garlic; cook gently for 1 minute. Add ground spices; cook gently for 1 minute. Remove from heat.
  2. Place chickpeas in a mixing bowl; mash well using a potato masher. Stir in sautéed onion mixture. Add egg, parsley, chopped coriander and black pepper, mixing well to make a coarse paste. Cover; chill in fridge for 20 minutes.
  3. Preheat oven to 180°C/fan 160°C/gas mark 4. Divide falafel mixture into 12 even portions. Using lightly floured hands, roll each one into a walnut-sized ball; flatten slightly. Brush falafels all over with remaining oil; place on non-stick baking sheet.
  4. Bake in oven for 20–25 minutes or until crisp and light golden. Serve hot or cold with natural yoghurt for dipping and a mixed lettuce, cucumber and tomato salad.

Cook's tips

  • Alternatively, serve these falafels with the cucumber and yoghurt dip from our beef kofta kebabs recipe, and salad.
  • Try adding the finely grated zest of ½ a lemon to the mashed chickpea mixture, or rolling the shaped falafels in sesame seeds before baking.

Nutritional information

Crispy baked falafels - Nutritional info