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.
Servings 10 falafel
- 2 400g tins Chickpeas drained and rinsed
- 1 Red Chilli deseeded
- 1 large bunch Coriander (Cilantro)
- 1 large bunch Fresh 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.
Calories: 147kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Sodium: 6mg | Potassium: 254mg | Fiber: 6g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 10.7mg | Calcium: 42mg | Iron: 2.4mg