Falafel (gluten-free, vegan)
- Yield: 10 balls 1x
- Category: Main Dish
Ingredients
Scale
- 2 cups cooked chickpeas
- 1 green chilli
- 1/2 red onion
- 2 cloves garlic
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 bunch fresh parsley
- Juice of 1/2 lemon
- 5 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp sesame seeds
- 2 tbsp flax meal
Instructions
- Preheat the oven to 180c
- Split the chilli in half – remove the seeds, coarsely chop the chili
- Zest the lemon and set aside for the recipe
- Peel and roughly chop the onion, garlic and parsley
- Blend chilli, onion, garlic, coriander, cumin, parsley, lemon, olive oil & salt in a food processor until finely chopped
- Add half the chickpeas and pulse in the food processor until fully combined
- Transfer to mixing bowl and add sesame seeds, the remaining chickpeas (not blended) & flax meal, stiring until fully combined
- Grease a baking tray well with olive oil
- Shape the falafel mix into approx 10 equal patties or balls and place on the greased baking tray
- Bake for 15 minutes, flip and then bake another 15 mins or until crispy and golden
Notes
Drizzle with your favourite Tahini Dressing or serve with hummus
If you like your food spicy you can leave the seeds of the chilli in the recipe
Flavour variation – swap out curry powder for the cumin – equally delicious!
Traditionally these would be deep-fried, baking is healthier but you could also try in an air-fryer
