Baked Falafel

You can make the falafel ahead of time and even take them for lunch if you like. Store in the fridge and pop in the microwave for 30 seconds before eating.

Chris @catharsisjelly

You can make the falafel ahead of time and even take them for lunch if you like. Store in the fridge and pop in the microwave for 30 seconds before eating.

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Ingredients

25 mins

4 servings

1 canChickpeas (400g)
2 tbspolive oil
1small onion
1garlic clove
2 tspground cumin
1 tspmixed herbs
1lemon
1egg
Salt & Black Pepper
Pita breads

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Steps

25 mins

1

Finely chopped the onion and gently fry for 3-4 mins using some of the olive oil.
2

Crush the garlic and add it to the onion cooking for a further 2-3 mins then remove from the heat
3

Drain and rinse the chickpeas and transfer to a mixing bowl. Add the sautéed onion and garlic and crush together with a potato masher until the mixture is broken down.
4

Add the cumin, mixed herbs, the zest of the lemon and mix well. Taste and season with salt and pepper. Break and beat the egg, add it and mix together.
5

Preheat the oven to 200C/400F/Gas 6. Divide the mixture into 16 walnut-sized balls and place on a non-stick baking tray. Rest in the fridge for 20-30 minutes.
6

Remove the falafel from the fridge, drizzle with the remaining oil and bake for 25 minutes, or until crisp and golden-brown. Turn occasionally to ensure even cooking.
7

Make a salad to go with the falafel using the juice from half of the lemon
8

Lightly toast the pita breads then carefully slice open along one side using a knife.
9

When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the lemon half.