Spicy Baked Falafel

Falafels make a great starter or vegetarian meal, and these ones are baked, not fried.

This dish is extremely simple to make, and also far lower in fat than the fried version. We chose to brush the falafel with a small amount of oil before placing in a hot oven for 15 minutes – however, you can leave out the oil completely. The egg combined with the high temperature of the oven should help them brown anyway!

Organic Chickpeas 1kg (Sussex Wholefoods)

400g chickpeas (cooked and drained weight)

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

2 tbsp extra virgin olive oil

Cumin Powder 100g (Hampshire Foods)

1 tsp cumin powder

Organic Ground Coriander 100g (Sussex Wholefoods)

1 tsp coriander powder

Organic Parsley Leaves 30g (Sussex Wholefoods)

½ tsp parsley leaves

Organic Herbes de Provence 30g (Sussex Wholefoods)

½ tsp herbes de Provence

Cayenne Pepper Powder 250g (Sussex Wholefoods)

½ tsp cayenne pepper

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

½ tsp pink salt

Organic Garlic Powder 100g (Sussex Wholefoods)

½ tsp garlic powder

Other Ingredients

1 egg, beaten
1 small onion

Method

1) Heat 1 tbsp of olive oil in a frying pan and gently fry the garlic & onions until they’re soft and golden.
2) Tip the chickpeas into a mixing bowl with a flattish bottom. Using the back of a fork, squash the chickpeas into a rough paste.
3) Stir in the cooked onion & garlic, the salt, spices and herbs until all the ingredients are evenly distributed.
4) Add the egg and combine well, so that you achieve a thick paste.
5) Using wet hands (to prevent the mixture sticking to them) mould the mix into balls. We used a heaped dessertspoonful, or thereabouts. Then flatten each ball into a pattie. Place onto a non-stick, lightly oiled baking tray or use parchment paper instead of oil if you wish. Brush the top of each falafel with a small amount of olive oil if you wish.
6) Bake in the middle of a hot oven (220°c) for 12-15mins or until they start to brown on top.
7) Serve hot or cold with houmous, cous cous or pitta bread and a fresh salad.