Healthy Baked Vegan Falafel
This falafel is both crispy on the outside and soft on the inside but, it is baked and not fried! It is packed with flavor and perfect as an appetiser, filling for a sandwich or a wrap or even as a snack!
Servings 12 portions
- 150 gram raw chickpeas
- 3 large garlic cloves minced
- 1 red onion quartered
- 20 gram fresh coriander with stalks
- 20 mL lemon juice (about half a lemon)
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- ¼ teaspoon cinnamon
- pinch of salt
- 30 gram all purpose flour
- 1 teaspoon baking powder
- ½ tablespoon neutral flavor vegetable oil
Add the uncooked chickpeas and onion along with the coriander, salt, cayenne pepper, garlic cloves, cumin and lemon juice. Process until smooth.
Add baking powder and flour. Add more flour if needed in small amounts at a time.
Refrigerate for at least 1 hour.
Preheat the oven to 180ºC.
Lightly oil a baking tray. Shape the falafels and transfer to the baking tray. Brush them with a little bit of oil. Bake for 20 minutes, flip and bake for another 20 minutes.
Make-ahead - you can make the falafel mixture ahead and this will keep in the fridge for 1 to 2 days ahead of time. You can also freeze the uncooked mixture and defrost and cook as per the recipe.
Storage - allow it to cool and store it in an airtight container up to 3 to 4 days in the fridge.
Freezing it - also allow to cool and transfer to an airtight container.
Reheat - if from frozen, allow the falafel to completely defrost overnight in the fridge or defrost the falafel in the microwave. Once defrosted, heat some oil in a pan and fry until golden and warm. If you don't want to pan fry, you can simply heat them up in the microwave but I have to tell you, in the frying pan it will be even better!