This recipe is perfect to satisfy ALL your falafel cravings in a completely clean and healthy way, because rather than deep frying in gallons of oil like the traditional falafel, we bake them instead. The brown rice flour in the mix combined with the light brushing of EVOO means they still go deliciously crunchy, and the chickpeas mean they pack in a fair amount of both vegan protein and complex carbs!
These are great stored in an airtight container for a few days or you can freeze them in a ziplock bag and defrost when you feel like it, which make them super convenient for busy people!
Makes approx. 12
- 150g dried chickpeas, soaked overnight and cooked/400g tin of chickpeas
- 2 garlic cloves
- ½ small onion, chopped
- 50g sesame seeds
- ½ tsp cumin
- Chilli flakes to taste
- 1 tsp tamari
- 1 bunch parsley, coarsely chopped
- 50g brown rice flour
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
1. Blend together the chickpeas, garlic, onion, sesame, cumin, chilli, and tamari in a food processor or high speed blender until well mixed.
2. Add in the parsley until it is finely chopped.
3. Transfer to a large mixing bowl and add the brown rice flour, before seasoning with salt and pepper. Mix well and leave for 30 minutes.
4. In this time, preheat the oven to 220C and line a baking tray with wax paper.
5. Shape the mixture into 12 balls and slightly flatten. Lightly brush the balls with the oil, and bake for 15-20 minutes (turning half way through) or until light golden brown.
This recipe is great with tahini, Greek yoghurt-cucumber-mint/dill-garlic tzatziki or homemade hummus, and you can have the falafels on their own, in a salad or in a wrap/kebab. Happy baking (not frying)!