Baked Felafels
Author: 
Cuisine: Healthy Eating
Prep time: 
Cook time: 
Total time: 
yield: 15
 
Ingredients
Felafels
  • 1 tin chickpeas (400g)
  • ⅔ cup washed and chopped cauliflower
  • 2 small garlic cloves, peeled
  • ½ red onion
  • ½ teaspoon cumin
  • 1 teaspoon baking powder
  • 2 tablespoons almond meal
  • 1 tablespoon olive oil
  • ⅓ heaped cup fresh parsley leaves
  • ⅓ heaped cup fresh mint leaves
  • Finely grated zest, ⅓ lemon
  • Salt and pepper, to taste
Salad
  • 1 cup red cabbage
  • 1 cup white cabbage
  • 1 cup fresh mint and parsley leaves
  • 1 teaspoon finely grated lime zest
  • ½ cup Greek yoghurt
  • 1 ½ tablespoons olive oil
  • 1 tablespoon fresh lime juice
Instructions
  1. Preheat oven to 200 degrees Celsius (electric)
  2. Drain and rinse chickpeas
  3. Add to a food processor with all falafel ingredients
  4. Process until well formed
  5. Line baking tray with paper
  6. Roll falafel mixture into balls
  7. Bake for roughly 5 minutes per side (turning them) for 15-20 minutes
  8. Cook until the outer is set and starting to brown and still soft inside
  9. (Use a little almond meal to roll if the mixture is too sticky)
  10. Whilst felafels are baking, finely shred cabbage and set aside
  11. Finely chop herbs
  12. Combine all remaining ingredients to make a dressing and coat the cabbage well
  13. Once felafels are ready, serve alone or with optional variations such as hummus, quality wrap bread, in a salad or other main dish.
Notes
If you're vegan, simply enjoy the felafels without the salad.
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/10/07/baked-felafels/