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Prep time
15 minutes
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Cook time
20 minutes
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Serves
3
Author Notes
The first time i had falafel it blew my mind. How could chickpeas taste so good? However, since trying them, all the pre-made falafel i've found make the dryest, bland falafel. So i decided to make my own.
My recipe is healthier because they're baked, but still full of flavour. Serve with Israeli cabbage to bring that sharp taste which also adds a crunch. Paired with sweet and hot peppers, it's honestly such a good meal. —alasdairdunlop
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Ingredients
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850 grams
Chickpeas
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1
Brown onion, chopped
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2
Garlic cloves
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1 handful
Coriander
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1 handful
Parsley
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1/2 teaspoon
Paprika
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1/2 teaspoon
Cumin
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1/2 teaspoon
Ground Coriander
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1/2 teaspoon
Ground Cardamom
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1/2 tablespoon
Baking powder
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3 tablespoons
Plain flour
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1/2
Red cabbage, sliced
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1 teaspoon
Dijon mustard
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2 or 3 tablespoons
Mayonnaise
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1 teaspoon
White wine vinegar
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1/2
Cucumber, chopped
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2
Tomatoes, chopped
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1/2
Red onion, chopped
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10
Golden peppers
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4
Pitta breads
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1/2
Cucumber, grated
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1 1/2 cups
Plain Greek yoghurt
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2 tablespoons
Olive oil
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1 handful
Fresh mint
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1 tablespoon
Lemon juice
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1 cup
Garlic clove, minced
Directions
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Preheat the oven to 200°C. Combine the chickpeas with the onion, garlic, parsley and coriander and process in a blender until well combined.
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Transfer the mixture to a bowl and combine the spices, baking powder and flour. Season well with salt and pepper. Mix
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Roll the falafel mix into small balls. I usually aim to make approximately 20 with the quantities in this recipe. Place on lightly oiled baking paper on an oven tray and cook in the oven for 20 minutes. Ensure you roll the falafel balls over halfway through the cooking.
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In a mixing bowl, combine the shredded cabbage with the mustard, mayonnaise, white wine vinegar. Mix well and set aside.
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Combine the chopped tomato, cucumber and red onion. Season as required.
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Make the tzaziki by combining the grated cucumber, yoghurt, olive oil, mint, lemon juice and minced garlic.
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Remove the falafel from the oven when cooked. They should be golden on the outside but soft on the inside.
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Serve the falafel with the salad, cabbage, golden peppers, tzatziki and some lightly toasted pitta breads.
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