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...ome 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.
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.
Alternatives:
chickpeas - white beans, borlotti beans, pinto beans
baby spinach - kale, little germ, rocket salad
tomatoes - cucumber, red, green, orange or yellow pepper
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.
Alternatives:
chickpeas - white beans, borlotti beans, pinto beans
baby spinach - kale, little germ, rocket salad
tomatoes - cucumber, red, green, orange or yellow pepper
User comments (5)
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!