Baked Falafel

Baked Falafel

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.

Healthy 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.

baked falafel

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!

Use Sumac

 

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Easy, Healthy, Baked Falafel
Print Recipe
Baked Falafel are made to be easy, healthy and simple.  
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
falafels
Ingredients
Falafel Mix
Falafel Coating
Salad Dressing
Salad Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
falafels
Ingredients
Falafel Mix
Falafel Coating
Salad Dressing
Salad Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
Make Falafel Mix
  1. Boil the chickpeas for about 30 minutes while doing something else. Drain and then let them cool.
  2. Skin the chickpeas. Skin as many as you can before you run out of patience. This makes the falafel mix smooth.
  3. In a food processor, add all other falafel ingredients and the chickpeas.
  4. Pulse until you get a smooth paste. Add the lemon juice.
  5. Refrigerate until you are ready to bake.
Coat & Bake
  1. Turn oven to 180C (fan)
  2. Line a baking sheet with baking parchment.
  3. Spray non-stick spray onto the baking parchment (this helps the falafel brown).
  4. Mix the flour and sesame seeds together in a bowl.
  5. 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.
  6. 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.
  7. Let cool to room temperature and then store in the fridge.
Prepare the Salad
  1. Chop any / all of the vegetables listed plus anything else you enjoy raw.
  2. 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.
  3. 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.