Dinner
Baked falafel salad
Crispy oven-baked falafel on greens with a creamy tahini drizzle.
20 min
Prep
25 min
Cook
3
Serves
450
kcal
Advanced
Ingredients
- 1 can (400 g) chickpeas, drained and dried
- ½ onion
- 2 garlic cloves
- 1 cup parsley and coriander
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tbsp oat flour or flour
- 2 tbsp olive oil
- Lettuce, tomatoes, cucumber
- 3 tbsp tahini + lemon + water for sauce
Nutrition per serving
17g
Protein
45g
Carbs
22g
Fat
13g
Fibre
Nutrition values are approximate estimates.
Method
- 1
Heat the oven to 200°C and oil a baking tray.
- 2
Pulse chickpeas, onion, garlic, herbs and spices in a processor until coarse — not a paste.
- 3
Mix in flour and a pinch of salt; chill 10 minutes.
- 4
Shape into 12 small patties, brush with oil and bake 12 minutes.
- 5
Flip and bake another 10–12 minutes until golden.
- 6
Whisk tahini with lemon and water; serve falafel on salad with the sauce.
Health tip
Baking falafel instead of deep-frying cuts the fat roughly in half.