These baked falafel provide the perfect picnic fare and everyone can have fun helping themselves, creating their favourite flavour combinations. They also work brilliantly served on their own with dips, or as a speedy lunch option. Falafel are packed with protein, fibre and calcium from the chickpeas, as well as immune- and digestion-supporting herbs and spices such as turmeric, cumin, garlic and coriander.
We love to wrap them on a bed of pickled beetroot and top them with fresh coriander, sliced avocado and ribbons of carrot and cucumber. Then just drizzle and enjoy!
Makes approx 10 falafel
• 225g drained tinned chickpeas
• 1 clove garlic
• 1⁄2 a red onion (we use red as they are sweeter)
• 1 tsp cumin
• 1 tsp coriander
• 1⁄4-1⁄2 tsp chilli powder or cayenne pepper (depending how much heat your family likes)
• 1⁄4 tsp turmeric
• 2 tbsp spelt flour (or gluten-free flour as required)
• a large handful of mixed fresh parsley and coriander • salt and pepper to season
• approx 20g sesame seeds
Preheat the oven to 190C.
Drain and rinse the chickpeas and blitz them in
a blender to a paste. Add the spices, onion, garlic, flour, seasoning and pulse to combine. Don’t blitz for too long as you want to retain some texture. Stir in the fresh herbs.
Next, roll the herby chickpea mixture into balls and coat them in sesame seeds
Place the falafel balls on a lined baking sheet and into the oven for 5-6 minutes. Turn and cook for another 5-6 minutes until they have taken on a little bit of colour.
Serve with a wrap or pitta pocket & sliced vegetables plus dressings of your choice