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5 from 1 vote

Healthy Baked Falafel | Slimming World Friendly

Looking for the best falafel recipe? These healthy baked falafel are vegan, gluten-free and Slimming World friendly. Eat them with salad, in a wrap or make a falafel burger - they are incredibly delicious any way you serve them!

NOTE: You will need to start this recipe at least 8 hours to a day in advance to allow for the chickpeas to soak.
Prep Time10 mins
Cook Time28 mins
Soaking Time8 hrs
Total Time8 hrs 38 mins
Course: Appetizer, Breakfast /Lunch, Main
Cuisine: middle eastern
Keyword: Authentic Falafel Recipe, Baked Falafel, Falafel recipe, Slimming World Falafel, Vegan Falafel
Servings: 18 falafel
Calories: 48kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the chickpeas

  • 200 g | 7oz dried chickpeas
  • 1 tsp bicarbonate of soda /baking soda
  • Water

For the falafel

  • Olive oil spray or low calorie cooking spray
  • pre-soaked chickpeas
  • ½ red onion
  • 3 garlic cloves
  • 1 green chilli , sliced and deseeded
  • 10 g | ½ cup coriander (cilantro)
  • 10 g | ½ cup fresh parsley
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cardamom
  • 1 tbsp chickpea or plain flour , gluten free preferably (optional | 2 syns)
  • 1 tsp baking powder , gluten free preferably .5 syns
  • 1 tsp lemon juice (optional)

Quick Pickled onions

  • 1 red onion , sliced into thin rounds
  • 80 ml | ⅓ cup red wine vinegar , more if needed
  • 2 tsp sweetener or sugar

Spicy Coriander Sauce (zhoug)

  • 3 cloves garlic
  • 10 g | ½ cup coriander leaves one small bunch (cilantro)
  • 1 green chilli , seeds removed
  • 1 tsp ground cardamom
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 120 ml | ½ cup olive oil or water for a Slimming World version

Serving ideas

  • Wholemeal wraps or pita bread
  • Hummus
  • Tahini sauce
  • Greek Yoghurt
  • Hot sauce
  • Tabbouleh

Instructions

For the Falafel

  • Put the dried chickpeas in a large bowl. Cover with water and add a teaspoon of baking soda (bicarbonate of soda). Cover the bowl and leave for 8 hours or overnight.
  • Rinse and drain the chickpeas when you are ready to make the falafel.
  • Add the soaked chickpeas and all other ingredients to a food processor. Blitz the falafel mix until a rough paste forms. Stop the processor and give the sides a scrape with a spatula. Continue processing until you have a smoothish paste that holds together if squeezed in your hand but still has a little texture. If you have time chill the falafel mixture otherwise you can use straight away.
  • Preheat the oven to 190C /375F and line a large tray with greaseproof paper. Spray with olive oil or low calorie cooking spray such as Fry Light.
  • Form the falafel into little balls and place on the tray. Depending on their size you should get 16-1Spray the falafel with a little olive oil.
  • Place in the oven and cook for 14 minutes - set a timer. Flip them to the other side and cook for a further 14 minutes or until slightly golden. Take a look at my serving suggestions and preferable serve warm!

AIR FRYER FALAFEL

  • Follow steps 1-Spritz the inside of your airfryer (I used a Tefal Actifrwith olive oil spray and preheat for a few minutes.
  • Air fry the falafel at 180C /350F for about 25 minutes, flipping them over halfway through. They should be slightly golden and firm when cooked through.

FALAFEL BURGERS

  • Follow steps 1-Shape the falafel mix into burger patties and place on the prepared tray. Cook for 25-28 minutes, flipping over halfway. You can also cook the burgers in an airfryer, following the method above. Depending on size you will make 4-5 burgers with this recipe.

FRIED FALAFEL

  • To deep fry the falafel, fill a deep pot with vegetable oil and heat until it reaches 170-180C (340-350F).The best way to do this is with a digital thermometer - if the oil is too hot the outside of the falafel will colour too quickly but the inside will be raw. Alternatively you can also shallow fry them in a frying pan half filled with oil.

Fry the falafel in batches, 5 at a time, for 2-3 minutes per side until golden brown. Drain on paper towels and serve immediately.

  • Pickled Onions
  • Mix all the ingredients together in a jar. Shake to combine and set aside while you prepare the falafel. Store in the fridge if not using immediately, they will keep for up to a week.

SPICY HERB SAUCE (ZHOUG)

  • Add all the ingredients to a mini food processor and blitz until completely smooth. Use enough water to thin the sauce to desired consistency if you are making a Slimming World version or use olive oil for the proper recipe.

Video

Notes

There's 2 1/2 Syns in the entire recipe and around 1 syn per serving. Each falafel is about 48 calories and 2 WeightWatchers smart points (without any sides).
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Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg