the best ever baked falafel
I can happily say that this falafel recipe is the best!
I’ve been a bit obsessed with falafel lately and have spent so long scouring my local take-outs and restaurants for falafel that tasted good.
After finding that they all were the wrong texture or the wrong taste I just gave up and decided I had to learn how to make my own.
They're so versatile and can be frozen so are perfect for quick and easy meal prep.
Add to pizza, salad, wraps, flatbreads, or even pair with this Creamy Avocado dip for a filling snack.
Will you be trying this recipe? Let me know in the comments section below.
To prepare the chickpeas pop them in a container with a lid, cover them completely with water plus half again, put the lid on and let them soak for at least 24 hours. Don’t use canned as you won’t get the right consistency, especially as this is quite a wet recipe anyway.
Falafel is a bit like peanut butter – you either like it smooth or chunky but not both! I love my falafel mix to be really blitzed – kind of more like a paste because I’m not a huge fan of whole chickpeas so I don’t want to get too many big chunks in my falafel! If you love the texture of whole chickpeas then you'll probably enjoy a chunkier falafel mixture. Just judge it as you go with this recipe, as long as you can mould the mixture into a ball you know it has been blitzed for long enough.
If, like me, chopping onions make you cry then use a food processor to blitz the onion into small chunks. Keep checking it every couple of seconds though as you don't want onion paste.
These work great for meal prep. I usually make 4 x the recipe here every few months, then I always have delicious falafel at none of the effort! The only change you need to make to the recipe is cooking the falafel for 7 minutes. Once they're cooled chuck them in a food storage tub and pop it in the freezer, I don't do anything special to store these and I haven't had any stick together yet. When you want to eat them just cook at the same temperature for another 7-10 minutes.
- 1 cup chickpeas see the tips to make this recipe section for the best way to prep your falafel
- 1 cup fresh parsley finely chopped
- 1 cup fresh coriander finely chopped
- 3 garlic cloves
- 2 medium red onions roughly chopped
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp sumac
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- ¼ tsp chilli pepper flakes
- Juice of ½ lemon
- Zest of ½ lemon
- Pre-heat the oven to 200C / 180C Fan / Gas 6.
- Combine all of the ingredients in a food processor and blitz until the mixture is at the desired consistency (see the tips for making this recipe section).
- Mould into balls and push slightly on the top to flatten each ball into more of a disk shape.
- Place them evenly on a baking tray and cook for 15 minutes.
- If you want to freeze and save them for a later date then reduce the cooking time to 7 minutes and freeze once cool. You can cook them from frozen by baking them in the oven for 10 minutes.