Baked Falafel with Canned Chickpeas
Baked Falafel with Canned Chickpeas, quick and easy to make, and so delicious too! The falafel is vegan-friendly, and low in calories, and can be served as a starter for any occasion. Or you can make it a main meal by adding it to a wrap with pickles and salad. You get the same delicious taste without having to deep fry them, making them a perfect choice for a healthy veganuary.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 11 balls
Calories: 4kcal
- 1 tin chickpeas (400 g, 13 oz)
- ½ small onion, peeled and chopped
- 2 cloves of garlic, chopped
- 2 tablespoon fresh parsley ( or coriander/cilantro)
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- ½ teaspoon cornflour (corn starch)
- cooking oil spray
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Drain and rinse the chickpeas, and add them to a food processor together with the chopped onion, garlic, fresh parsley, cumin, coriander, salt, pepper and cornflour.
Blitz to get a thick paste, either smooth or with a bit of a texture.
With wet hands, shape balls the size a walnut, I got 11, but you might get more less depending on the size.
Arrange them on a baking tray lined with non-stick paper.
Spray deliberately with cooking oil spray (or brush them with regular oil) and bake for 25-30 minutes until golden.
Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg