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Baked Falafel Bowl

Middle Eastern · 45 min · Medium · 4 servings

Baked Falafel Bowl

Herby, crisp-edged falafel baked instead of fried, piled into a bowl with salad and a swoosh of tahini. All the flavor, none of the pan of hot oil.

~400 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-freehigh-protein
Plan it:

Method

  1. 1

    Heat the oven

    Heat the oven to 425°F conventional (200°C fan) and line a baking tray. Give it time to come fully up to temperature — a hot tray is what crisps the falafel.

  2. 2

    Blitz the mix

    Put the chickpeas, onion, garlic, parsley, cilantro, cumin, ground coriander, flour and a good pinch of salt into a food processor. Pulse to a coarse, moldable paste — stop before it turns to hummus. If it's too wet to shape, add a little more flour.

  3. 3

    Shape and bake

    ⏱ 25 min

    Roll the mix into walnut-sized balls and flatten slightly onto the tray. Brush the tops with olive oil. Bake, flipping halfway, until deep golden and crisp on both sides.

  4. 4

    Make the tahini sauce

    ⏱ 2 min

    While they bake, whisk the tahini with the lemon juice, a pinch of salt and enough cold water to loosen it to a drizzle — it will seize first, then smooth out as you add water.

  5. 5

    Build the bowls

    Divide the cucumber and tomato between bowls, add the warm falafel, season the salad with salt and pepper, and drizzle everything with the tahini sauce.

Notes

Patting the chickpeas dry and not over-blending are the two things that keep them from going mushy. Add a spoon of grains or leaves to make it a fuller meal.

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