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.
10g| ½ cup coriander leaves one small bunch (cilantro)
1green chilli, seeds removed
120ml| ½ cup olive oil or water for a Slimming World version
Wholemeal wraps or pita bread
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.
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.
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.
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.
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).
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.