Falafel has become a vegan staple, but who has time to be standing frying them all day! If your feeling time short try these lazy baked falafel, the perfect meal prep falafel.
There are so many things I love about these falafel not just they time convenience. Lower is saturated fat and even kid approved, you will never need another falafel recipe.
The ever popular falafel
Falafels actually started to become popular in the 1950s as a Middle Eastern street food. The rise in popularity in western culture however has been put down the to increase in vegan and wholefood health culture. With falafels being high in protein, and anti-inflammatory herbs and spices, it makes the perfect grab and go lunch. Classically paired in a pitta with salad and tahini or hummus, the falafel evolved to be used in a vast array of dishes. Personally I am here for falafel being added to everything, Ive even been known to use these bad boys as a replacement for meatballs with passata. They are so versatile, why not?
However the traditional falafel is deep fried to get that beautiful crisp vs fluffy texture contrast. Something not so appealing to the wholefoods movement. These simple baked falafel will help you enjoy all the flavour we love from falafel whilst still capturing the texture (no dried nasty supermarket falafel worries here).
Keep it moist
However the traditional falafel is deep fried to get that beautiful crisp vs fluffy texture contrast. Something not so appealing to the wholefoods movement. These simple baked falafel will help you enjoy all the flavour we love from falafel whilst still capturing the texture (no dried nasty supermarket falafel worries here).
The secret to getting that perfect texture combo in a baked falafel comes from starting with the right moisture level. Pop them in the oven already a little dry and they will dry out so much more. Getting this right will also help the chickpeas to blend down, avoiding that overly crumbly texture.To get this right you are going to need to add small amounts of water very slowly during the blending process. Add too much and you also at risk of creating sloppy poorly formed falafels. You are looking for a smooth mouldable dough.
Ways to eat your falafel
Falafels are so versatile and this version is no different. You can use your baked falafels in many other dishes as a delicious plant based protein source. Try pairing them with these dishes to get youstarted
Lazy baked falafels
Equipment
- 1 food processor
Ingredients
- 400 g cooked chickpeas (14oz)
- 1 red onion
- 1 cup fresh corriander
- 1 tsp pink salt (sea salt is also good)
- 1/4 tsp black pepper ground
- 1 tsp garlic powder (or 1 fresh clove)
- 2 tsp cumin ground
- 2 tsp baking powder
- 2 tbsp flaxseeds ground
Instructions
- Preheat your oven to 180c/530f
- Put all the ingredients into a food processor and process until they are all combined, adding a little water at a time until your have a mouldable dough. (see notes above)
- Form the mixture into balls or patties and place on a lined baking tray.
- Bake for around 30 mins, until a golden brown colour.
Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.
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