Easy Falafel Recipe
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!
Servings: 18 falafel
Calories: 48kcal
Equipment
Ingredients
For the chickpeas
- 1 cup (200g) dried chickpeas
- 1 tsp baking soda bicarbonate of soda
- water
For the falafel
- pre-soaked chickpeas
- ½ red onion
- 3 garlic cloves
- 1 green chlli , sliced and deseeded
- ½ cup (50g) cilantro coriander
- ½ cup (15g) fresh parsley
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cardamom
- 1 tbsp chickpea flour or all-purpose
- 1 tsp baking powder , gluten free preferably
- 1 tsp lemon juice (optional)
- Olive oil spray or low calorie cooking spray
Quick Pickled onions
- 1 red onion , sliced into thin rounds
- ⅓ cup (80ml) red wine vinegar , more if needed
- 2 tsp sugar or sweetener
Spicy Coriander Sauce (zhoug)
- 3 cloves garlic
- ½ cup (50g) cilantro coriander
- 1 green chili , seeds removed
- 1 tsp ground cardamom
- 1 tsp ground cumin
- ½ tsp salt
- ½ cup (120ml) olive oil or water for a slimming version
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.1 cup (200g) dried chickpeas, 1 tsp baking soda, water
- 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.pre-soaked chickpeas, ½ red onion, 3 garlic cloves, 1 green chlli, ½ cup (50g) cilantro, ½ cup (15g) fresh parsley, 1 tsp salt, 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp ground cardamom, 1 tbsp chickpea flour, 1 tsp baking powder, 1 tsp lemon juice
Baked Falafel Instructions
- Preheat the oven to 190C /375F and line a large tray with greaseproof paper. Spray with olive oil or low calorie cooking spray.Olive oil spray
- 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!
Aif Fryer Instructions
- Preheat the air fryer at 350°F (180°C).
- Mist the air fryer basket and the falafel with olive oil. Cook, in batches if necessary, for 20-25 minutes, flipping over halfway through, until golden and firm.
To deep fry
- Fill a deep pot with vegetable oil and heat until it reaches 340-350°F (170-180°C) or use a deep-fat fryer.
- Fry the falafel in batches 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.1 red onion, ⅓ cup (80ml) red wine vinegar, 2 tsp sugar
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 lighter version or use olive oil for the proper recipe.3 cloves garlic, ½ cup (50g) cilantro, 1 green chili, 1 tsp ground cardamom, 1 tsp ground cumin, ½ cup (120ml) olive oil , ½ tsp salt
Video
Notes
Store Falafel
- Cooked & cooled: keep in an airtight container in the fridge for 3–4 days.
- Freeze before cooking: place uncooked falafel balls on a tray until solid, then bag them for up to 3 months.
- Freeze cooked: layer with parchment and store in portions for longer storage.
- Oven: 350 °F (180°C) for 10–12 minutes, or until warmed and crisp.
- Air fryer: 1350 °F (180°C) for 5–7 minutes, flipping halfway. Mist with a little olive oil for maximum crispness.
- Microwave: 1–2 minutes – the texture will be a bit softer.
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
