Baked Falafel

20/01/2021
Category, , , , , ,
Yields40 Servings

Classification

NSW:   EVERYDAY ACT: GREEN

Ingredients

 5 medium carrots, grated
 5 small grated zucchinis
 5 420g tin chickpeas, well rinsed and drained
 1.25 cups parsley, chopped
 1 tbsp oregano
 1 medium red onion, chopped
 1 tbsp ground cumin
 1.25 cups wholemeal self-raising flour

Method

1

Preheat oven to 180°C.

2

Line a baking tray with baking paper.

3

Strain grated carrot and zucchini to remove excess liquid.

4

In a food processor, combine the carrot, zucchini, chickpeas, parsley, oregano and onion until smooth.
Transfer the mixture into a bowl. Add remaining ingredients and mix until well combined.

5

Measure out a heaped tablespoon and shape your falafel into 40 even-sized balls.
Place falafel onto a prepared baking sheet and flatten slightly with a fork.

6

Bake for 20-25 minutes or until golden brown.

7

Remove from oven and leave to cool for 5 minutes before serving. Serve 1 as a snack, or 2-3 with a meal.

Variations

  • Substitute the chickpeas with other beans or legumes.
  • This recipe can be used in meals such as falafel burgers, on a wholegrain wrap, in a pita sandwich or in salads

Tips

  • To save time – after draining the carrots and zucchinis, you could use the food processor to chop the onions, carrots and zucchinis before adding in the chickpeas, parsley and oregano.
  • Use a small ice-cream scoop to ensure your falafels are the same size each time

 

Nutrition Facts

Serving Size 43

Servings 40

Amount Per Serving
Calories 42
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Sodium 87mg4%
Total Carbohydrate 6.2g3%
Dietary Fiber 1.7g7%
Sugars 0.9g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 medium carrots, grated
 5 small grated zucchinis
 5 420g tin chickpeas, well rinsed and drained
 1.25 cups parsley, chopped
 1 tbsp oregano
 1 medium red onion, chopped
 1 tbsp ground cumin
 1.25 cups wholemeal self-raising flour

Directions

1

Preheat oven to 180°C.

2

Line a baking tray with baking paper.

3

Strain grated carrot and zucchini to remove excess liquid.

4

In a food processor, combine the carrot, zucchini, chickpeas, parsley, oregano and onion until smooth.
Transfer the mixture into a bowl. Add remaining ingredients and mix until well combined.

5

Measure out a heaped tablespoon and shape your falafel into 40 even-sized balls.
Place falafel onto a prepared baking sheet and flatten slightly with a fork.

6

Bake for 20-25 minutes or until golden brown.

7

Remove from oven and leave to cool for 5 minutes before serving. Serve 1 as a snack, or 2-3 with a meal.

Baked Falafel
IngredientsDirections