Easy Baked Falafels
These simple falafels are super easy to make, they can freeze and they taste delicious as part of a simple salad or in wraps for lunches. Using wholes...These simple falafels are super easy to make, they can freeze and they taste delicious as part of a simple salad or in wraps for lunches. Using wholesome ingredients, protein rich seeds and wholegrains makes these super nutrient dense. Read more These simple falafels are super easy to make, they can freeze and they taste delicious as part of a simple salad or in wraps for lunches. Using wholesome ingredients, protein rich seeds and wholegrains makes these super nutrient dense. These simple falafels are super easy to make, they can freeze and they taste delicious as part of a simple salad or in wraps for lunches. Using wholesome ingredients, protein rich seeds and wholegrains makes these super nutrient dense.
Plantpoints
protein
fibre
seeds
Plantpoints
protein
fibre
seeds
NUTRITION PER SERVING (Read more)
Notes
To freeze, place unbaked falafels on a tray (they will stick together otherwise). Then place into a bag or tupperware. Allow to defrost overnight in the refrigerator. Let sit out for 20-30 minutes before cooking to remove fridge chill, then bake as per the instructions. Keep well in the freezer for up to 3 months.
Plantpoints
protein
fibre
seeds
Ingredients
Method
Gather your ingredients and preheat the oven to 180°C fan and line a baking tray with baking parchment.
Place all the falafels ingredients in a food processor and blend to a dough-like mixture. Add more water as needed. Season well with salt and pepper. You will need a powerful food processor for this.
Use an ice cream scoop to make falafel balls and place them on the prepared baking parchment.
Drizzle with a little oil and bake the falafels in the preheated oven for 25 minutes, turning them over halfway through the cooking time, until golden brown.
Serve with the fresh spinach, tomatoes, tahini, and tortilla wraps, if desired.
Notes
To freeze, place unbaked falafels on a tray (they will stick together otherwise). Then place into a bag or tupperware. Allow to defrost overnight in the refrigerator. Let sit out for 20-30 minutes before cooking to remove fridge chill, then bake as per the instructions. Keep well in the freezer for up to 3 months.
User comments (13)
Delicious - served them smashed up in wholewheat pittas with hummus, cherry tomatoes, red onion and spinach. The serving for 3 made 10 falafels using an ice cream scoop.
I made these for my lunch tomorrow 😋
I have tried one they are delicious
Best falafel I've made so far. I got 15 pieces out of the mixture (for three). Great recipe!
good!
I really like these and so did my 3year old. They're not dry like other falafels. Did them in the air fryer 6min, flip then 5 more min. Everything went in the food processor. Was super easy!
Really enjoyed these and found them to be a great consistency.
Easy to make, bit dry though
These are great… really tasty and super quick to prepare. Yum
Very nice recipe
Really tasty! Served it with Greek yoghurt with mint & coriander
Would be good to know the number of falafel the recipe makes - it’s 2 very generous servings so had the rest for lunch.
Delicious. I only had mixed seeds to used those instead of pumpkin seeds. Also added coriander leaves and red onion to be wrap. A tasty lunch!
So nice ! So simple to make with a few store cupboard ingredients.
I thought they made much more than just 2 servings.
Have frozen some as well.
Went really well with the roasted carrot , ginger and tumeric Hummus.
Yummy! Added siracha to the wrap and cooked spinach with garlic and onion (a hot wrap) and was delicious!