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!