Falafels, I have had a real hankering for them lately that just won’t go away. Something about the crispy outside and the fluffy delicious middle that draws me in every time, so of course I had to make my own. They are amazing in wraps with a big dollop of humous or in big salad bowl with loads of roasted veggies and a salty, lemony tahini dressing. They are perfect for making at the weekend and including in your lunch boxes throughout the week as a simple meal prep hack. The added broccoli also adds a hidden veggie that helps to increase your daily intake of micro-nutrients. These falafels are also baked in the oven and so are much healthier for you than the regular deep fried ones.
This is the kind of recipe that just need you to pile all the ingredients into a food processor and then bake in the oven, so it really is super easy and one that definitely won’t break the bank.
Ingredients: Makes about 12 falafels
- 100g Broccoli
- 1 can of Chickpeas
- Large Handful of Parsley
- 1 White Onion
- 1 Garlic Clove
- 1 tsp Ground Corriander
- 1 tsp Cumin
- Juice of 1/2 Lemon
- 100g Plain Flour
- Salt and Pepper
- Start by preheating the oven to 180 degrees.
- Start by boiling the broccoli in water until tender.
- Whilst the broccoli is cooking finely dice the onion and drain and rinse the chickpeas.
- Once the broccoli is cooked and drained add all the ingredients into a food processor and blend until you have no large broccoli chunks left.
- Once all combined it should come together in a ball if it doesn’t add a spoonful more flour at a time until it does.
- Spoon into balls on a greaseproof paper lined tray and bake in the oven for about 50 mins.
- They should be golden brown on the outside when ready and spongy and fluffy in the middle.