Homemade falafel - ready for lunchboxes or a delicious, vegetarian meal. These are baked not fried, which also adds to the ease of making them. The texture relies on how well you drain the chickpeas, if you have a wetter mixture it will just be more delicate to handle but will fluff up and brown well in the oven still, but may need a few more minutes to do so. As soon as they are crisping up, turn them over carefully. I like to sprinkle a few with chilli flakes for a more adult version too.
Based on a recipe in the Good Food section of the SMH by Stephanie Neal.
1 x 400g can chickpeas, drained
½ cup coriander leaves, or a mix of your fresh soft herbs like basil and parsley if you prefer
1 tsp ground cumin
½ lemon, juiced
2 cloves garlic, peeled
½ small onion, peeled and roughly chopped
2 tbsp olive oil, extra virgin if possible
½ tsp sea salt flakes
1 ½ tbsp plain flour
Pictured: Homemade FalafelPreheat the oven to 190 °C.
Dry the chickpeas on a tea towel as much as possible – the drier the easier they will blend and hold shape.
Transfer them to a food processer with all other ingredients except the flour.
Blitz til smooth then add the flour, you may find it needs an extra sprinkle if the mixture is a little wet – but don’t worry, just handle it gently when you make the patties and they will firm up in the oven.
Scoop a spoonful onto a lined baking tray one at a time then with wet hands mould them into a flat, round patty shape.
Cook 20 minutes turning half way – they will still be a little soft when you need to turn them so use a good thin egg flipper. Once browned a little on both sides they are ready.
Serve either as a nibble with hummus and vegies, or mix yoghurt with tahini for a quick dipping sauce.
I like to have them for lunch in a wrap with the yoghurt/tahini sauce and some chillies, lettuce and tomato.
Makes around 18 depending on the size
Pictured: Homemade falafel ready for the oven