I have to say, I’m pretty mad for a good falafel, but have never actually attempted making them at home before, mainly due to the deep-fried factor. That was until I discovered this recipe on the Cookie + Kate website, and realised that my favourite chickpea treat could be made in the oven. Obviously I hit the shops immediately.
Undeterred by my lack of food processor, I simply threw all the ingredients into my Magic Bullet and went for it. Not ideal, but a great end result nonetheless. I did leave out the cinnamon that the original recipe called for, because, well because as far as I’m concerned cinnamon has no place in savoury dishes. Save it for doughnuts and apple pie thanks.
This is a super simple recipe that’s both vegan and gluten free, not to mention delicious and oh-so easy to prepare. I served mine up with a dollop of plain yoghurt, greek-style parsley salad and grilled pita bread, but for a completely vegan option you could swap the yoghurt for a tahini dressing and omit the feta cheese from the salad.
1 cup dried chick peas, soaked in water for at least 1 hour (don’t be tempted to use canned!)
2 tbsp olive oil
1/4 red onion, chopped
1/2 cup Italian parsley leaves
1/2 cup coriander leaves
2 cloves garlic, minced
1/4 tsp ground cumin
1/2 tsp sea salt
1/2 tsp ground black pepper
Olive oil spray
Preheat your oven to 200°C, ensuring the rack is in the middle position. Line a baking tray with greaseproof paper and lightly spray with olive oil spray.
Next, combine all the ingredients in a food processor and process until reasonably smooth, leaving a few chunky bits for extra texture.
Once your happy with the consistency, start spooning out approximately 1 large tablespoon at a time and use your hands to shape the falafel into small patties, placing them on your pre-oiled baking sheet.
Transfer the falafel to the oven and cook for 10-15 minutes on each side, until golden brown and crispy.
Makes approximately 12 falafel patties.