We bake these falafel and add sun-dried tomatoes for a healthy and seriously delicious twist.
You could use shop bought (or homemade) hummus instead of the tahini sauce.
Make this gluten-free using gluten-free breadcrumbs and flatbreads.
Sometimes we make the falafel ahead of time and keep them in the fridge overnight ready for the next day.
Easy Baked Falafel
Serves:6 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
For the falafels:
2 x 400g / 14.1oz tins of chickpeas, drained, rinsed + pat dried
1 bunch of fresh coriander
1 bunch of fresh parsley
1/2 tsp paprika
2 garlic cloves, peeled + roughly chopped
1 onion, peeled + roughly chopped
1/2 cup breadcrumbs, or gluten-free breadcrumbs
8 sun-dried tomatoes in oil, drained
salt + pepper
olive oil
For the tahini dressing (optional):
3 tbsp lemon juice
2 tbsp tahini
1 tsp maple syrup
For serving:
6 small flatbreads, or gluten-free flatbreads
lettuce
tomato
cucumber
hot sauce
Method
Preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper.
Place the chickpeas, coriander, parsley, paprika, garlic, onion, breadcrumbs, and sun-dried tomatoes in a food processor along with 1/2 teaspoon of salt and 1/2 teaspoon pepper.
Process until mostly combined and until you can shape the mixture into a ball.
Roll the mixture into roughly 18 falafel balls and place on the lined baking tray. Next, brush each ball with oil. Bake for 25-35 minutes.
Meanwhile if you’re making the tahini dressing, in a small bowl combine the lemon juice with 3 tablespoons of water, the tahini paste and maple syrup.
We like to serve the falafel on a flatbread with lettuce, tomato, cucumber, hot sauce and the tahini dressing.
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