Oven-baked Falafel

I’ve been meaning to try making falafel on and off for about a year after first encountering it in a vegan café in Buchanan St and mispronouncing it horribly (it’s faLAfel, not falaFEL, fyi). But so many of the recipes called for compromising its healthful nature by deep-frying it, which I wasn’t keen to do. Then this recipe from Frugal Feeding popped up on my googlereader and I decided it sounded the perfect way of getting a tasty protein-hit. Despite the scoffs of my anti-vegetarian eating companions (Rosanna Brown).

I ate these first hot in the evening with some peanut butter hummus and peas, and then cold the next day for lunch with some pita bread, lettuce, and a dip that I’d whisked together consisting of cream cheese, yoghurt, garlic salt, and chives; both methods of eating are recommended, though they certainly did taste nice and crispy when eaten hot which was lost slightly the next day.

(Makes 8-10)

1x 400g tin of chickpeas in water (or half a cup of dried chickpeas soaked and cooked as per packet instructions)

1/2 a small red onion, finely chopped

1/2 tsp dried chilli flakes

1/2 tsp coriander (or half a handful of fresh, finely chopped)

1/2 tsp ground cumin

1 clove garlic

a little oil

the zest of 1/2 a lemon and the juice of a quarter of it

1 egg (beaten lightly then divided into 2)

1/2 tbsp plain flour, plus extra for coating

salt and pepper

2-3 tbsp of breadcrumbs

  1. Mash the chickpeas with a fork.
  2. Add all other ingredients except one of the egg halves and the breadcrumbs.
  3. Roll the mixture into 1-inch balls. Coat in flour, roll in the remaining egg, then cover in breadcrumbs.
  4. Place on an oiled tray and bake for 20-25 minutes at 200oC


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