Baked Falafel are vegetarian, easy, healthy and simple to make. Perfectly portable for lunches and picnics, too. Vary the spices to your tastes and serve on salads or in a wrap. Delicious!
This healthy falafel recipe is baked because I don’t have a deep fryer and I’ve never gotten the right oil to temperature ratio right to pan fry them. These are made to be simple. On Sunday, you can make a batch of easy falafels for the week. Easy lunches or quick after work dinners. Make it hearty or light depending on what you pair with our baked falafel.
I serve baked falafel in a wrap with a spicy sauce called Shaata which is sort of like a red zhoug sauce. For years, I have been trying to recreate this spicy condiment served at Abu Zaad in Shepherd’s Bush, London. My shaata is not authentic by any means. It is more of a cross between tomato chutney and chimichurri sauce – herby, fresh and spicy. When you are next in London, stop by Abu Zaad for the real thing. Their Syrian cuisine is really quite a treat. The Lamb Kastaleta is highly recommended and make sure you leave room for a Moroccan mint tea and baklava.
Use Sumac in our Salad
I’ve included a salad and dressing which contains sumac. Sumac is sort of a zesty-lemony flavour and is commonly used in fattoush (if you are a middle eastern food fan). You can substitute for 1 teaspoon red wine vinegar but sumac delivers a punch of flavour. Sumac is available at Ocado, Waitrose and most other main grocery stores in the spices or ethnic foods section. I had been served sumac in numerous restaurants around London but I had never known the name of it until I read Plenty from Yotam Ottolenghi. Many of his recipes use sumac so don’t worry about having a full jar in the cupboard for long!
- 2 cans chickpeas drained
- 1 clove garlic
- 25 g parsley leaves picked
- 25 g coriander leaves picked
- 1 teaspoon cayenne pepper
- 1 medium red onion diced
- 1 glug olive oil
- 1 medium lemon juiced
- 1/2 teaspoon salt
- 4 tablespoons plain flour
- 2 tablespoons sesame seeds
- 4 tablespoons olive oil high quality, extra virgin olive oil
- 1 medium lemon juiced
- 1 teaspoon sumac
- salt to taste
- lettuce choose what is in season
- peppers red, orange, yellow
- spring onions
Make Falafel Mix
- Boil the chickpeas for about 30 minutes while doing something else. Drain and then let them cool.
- Skin the chickpeas. Skin as many as you can before you run out of patience. This makes the falafel mix smooth.
- In a food processor, add all other falafel ingredients and the chickpeas.
- Pulse until you get a smooth paste. Add the lemon juice.
- Refrigerate until you are ready to bake.
Coat & Bake
- Turn oven to 180C (fan)
- Line a baking sheet with baking parchment.
- Spray non-stick spray onto the baking parchment (this helps the falafel brown).
- Mix the flour and sesame seeds together in a bowl.
- Using your hands, shape the falafel into a ball. Flatten the falafel into a patty and then coat on both sides with the flour mix.
- When all 8 falafels are ready, put baking sheet in oven and bake for 20 - 30 minutes until the edges are brown and the falafel is dry.
- Let cool to room temperature and then store in the fridge.
Prepare the Salad
- Chop any / all of the vegetables listed plus anything else you enjoy raw.
- Make the salad dressing by combining everything except the salt into a container with a tight fitting lid. Shake to combine. Add salt to taste.
- As always, if taking this as a pack lunch, store the dressing separately until you are ready to eat so that your salad leaves don't get soggy.