Baked falafel is a perfect vegetarian meal and it’s light and healthy as well! Serve with flatbread and some cucumber and tomato for added crunch.
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I love a fresh, light vegetarian meal like falafel. In the summer it’s all I crave and this baked falafel is the perfect thing to satisfy those cravings.
Ah Monday, I really don’t love you. I had a lovely weekend with a visit from my friends from home. We went out for dinner on Friday night and had a mammoth burger which was super tasty.
On Saturday we went out for a bottomless brunch and drank A LOT of mimosas and then we had a few hours of recovery before heading out to a show in the evening (we went to se Kinky Boots and it was really good, I’d recommend!).
On Sunday my friends headed home and then Will and I went for drinks and dinner with some friends.
It was so much fun but I woke up this morning feeling like I need a whole other weekend to recover from it. I sat at my desk like a zombie all day trying to stay awake and I’m so glad to be home now and can’t wait to go to bed!
What a crazy party animal I am.
Anyway, one of the things about these kinds of weekends is that I tend to eat and drink a lot more than necessary and start the week feeling a little bloated and sluggish.
Mondays are always a good time to kick off a healthier start though and these herby baked falafel are the thing to fix up all those weekend regrets.
This recipe is a pretty typical falafel one. It uses chickpeas as the base and then just a few other simple ingredients all blitzed together in a food processor before shaping into patties and baking.
It’s so simple and so quick. I highly recommend making double the recipe and keeping a stock of these in the fridge for quick lunches. Added to salads or folded into a flatbread these baked falafel are an absolute dream.
INGREDIENTS YOU NEED TO MAKE THESE BAKED FALAFEL:
- Chickpeas – I always use tinned because I have never and will never have the kind of brain that can remember to soak chickpeas in advance of needing them
- Red Chilli
- Olive Oil
Keep scrolling to get the recipe for this baked falafel…
My favourite thing about this falafel is that its got so many fresh herbs in there. That’s what gives it that greenish colour.
I used coriander (cilantro) and parsley but you could add in whatever others you like, just make sure you make it really herby, that’s where loads of the flavour comes from.
HOW TO MAKE FALAFEL (STEP BY STEP):
- Heat the oven. Blend the chickpeas with chilli, coriander, parsley, olive oil, garlic, lemon juice and salt.
- Tip into a bowl and add enough flour to be able to form into patties. Place on a lined baking sheet.
- Place in the oven and bake for 20 minutes.
Get the full printable recipe below!
When you’re adding the flour to the falafel mixture you kind of just need to use your judgement. It took a couple of tablespoons to get it dry enough to shape into patties.
Pop them on a baking tray, I lined mine just to make it that bit easier to get them off the tray, and then they go into the oven for 20 minutes until they’re crisp on the outside and still soft on the inside.
Want more? Make sure you get all my other vegetarian recipes before you go!
Keep scrolling to get the recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU’VE MADE THESE LIGHTER HERBY BAKED FALAFEL?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Use up all that lovely leftover coriander by using it to top this salad.
If you love chickpeas as much as I do then try making this biryani with them.
Lighter Herby Baked Falafel
Baked falafel is a perfect vegetarian meal and it's light and healthy as well! Serve with flatbread and some cucumber and tomato for added crunch.
- 2 400g tins Chickpeas drained and rinsed
- 1 Red Chilli deseeded
- 1 large bunch Coriander (Cilantro)
- 1 large bunch Parsley
- 1-2 tbsp Olive Oil
- 2 cloves Garlic
- 1/2 Lemon juiced
- Flour as needed
Heat the oven to 180°C/350°F. Add the chickpeas, chilli, coriander, parsley, olive oil, garlic, lemon juice and a good sprinkling of salt to a food processor and blend until smooth. The mixture should be pretty sticky.
Tip out into a bowl and stir through the flour, a spoonful at a time, until you have a dry enough mixture to make patties out of it. Form into 10 patties and place on a greaseproof paper lined baking tray. Bake for 20 minutes.
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Equipment you need to make this recipe…
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