Serves 2
30 mins
Easy
This falafel recipe uses tinned chick-peas, it does make them a little more soft - best for using in wraps, salads and a good texture for little ones learning new foods. We recommend if giving to babies, leave the harissa out and half the onion + garlic, unless they are used to strong flavours. These are baked not fried for a healthier alternative.
Mediterranean
Summer, Autumn, Winter, Spring
Lunch, Dinner, Snack
1.
Drain and rinse the chickpeas.
2.
Peel and cut the red onion into quaters. Peel and crush the garlic clove.
3.
Add onion, garlic, rinsed chickpeas, and spices into a food processor and blend until smooth (but not a paste). You may need to take the lid off and scrape down the sides a few times.
4.
Roll 1 tablespoon of falafel mixture into balls - this should make about 6-8 depending on size of each falafel.
5.
Chill in the fridge for 1.5 hours. This step is essential to allow the mixture to bind - skipping this step may cause them to break apart when cooking.
6.
Line a baking tray with baking paper and place each falafel on the tray. drizzle a little olive oil on each. Bake in the oven on 180C for 15 minutes, then flip them over and bake for another 15.
7.
Enjoy on a wrap, in a salad or dipped in hummus (recipe on Umami!) and a side of tomatoes and cucumber.
Baking not frying these falafels makes them that little bit healthier - as a great protein source from the chickpeas these are an excellent source of plant based protein. We use tinned chickpeas for a quick version however if you'd like to experiment with dried chickpeas, soak them overnight first. Chickpeas are also a fantastic source of fibre, which helps keep you regular and support a healthy gut microbiome.
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