My ultimate favourite Saturday morning ritual involves the most delicious falafel bowl at the local market near our home. As the weekend approaches, I am always so incredibly excited to be a day closer to the delicious falafels I have craved throughout my week. This is what inspired me to create an easy and delicious homemade falafel recipe for us to enjoy during the week, while I eagerly wait for Saturday ‘s arrival.Another plus to this falafel recipe is that it is baked and not fried, in fact, this is an oil-free recipe if you decide not to oil your baking tray.
If you are a fan of parsley the way I am, you’ll love the fresh bursts of flavour throughout the falafel. If not, finer dicing of the parsley will ensure you won’t be getting any green mouthfuls along the way – although I look forward to these moments!
I was so happy with the crunchy texture of these when I first made them, and I am yet to make a batch that hasn’t been crunchy on the outside and warm and crumbly on the inside, they are simply delicious and so quick to make! I served mine as an addition to a Buddha bowl, or they could be enjoyed as is, with a side of hummus of course. It is completely up to you!
Serves: 2-3 people (makes 12 medium sized falafels)
Prep time: 15 minutes
Bake time: 15 minutes
Total time: 30 minutes
2 cans of chickpeas (400g)
2 Tbsp ground flaxseed
1 onion (diced)
6 cloves garlic (diced)
4 Tbsp chickpea flour (or any other flour)
2 Tbsp tahini
½ tsp ground cumin
1 tsp sweet paprika
1 cup fresh parsley (I used Italian parsley)
Salt & pepper to taste
Add both cans of chickpeas to a food processor and blend until a paste-like consistency is reached.
Fry your diced onion and half of the diced garlic together in a pan until the onions are soft or translucent.
Put the chickpea mixture into a mixing bowl and place the remaining ingredients into the food processor to blend.
Combine both mixtures well, along with the fried onions and garlic and form the desired shape for your falafels (this could be a ball or patty shape).
Once combined, further salt to taste.
Preheat the oven to 200°c, then turn down to 180°c and place the falafels on the baking sheet or tray. If placing the falafels directly onto the baking tray, I suggest lightly oiling the tray with olive oil.
Remove the falafels after 15 minutes or once the falafels are golden brown and crispy, turn over for another few minutes if the underside is not yet golden.
These golden falafels can be served as an addition to a meal, as patties for a burger, or as a simple side dish. Enjoy with a dip, salsa or hummus. Serve warm.