Baked, Not Fried
Middle Eastern Falafel Bowl with Tahini Dressing
Oven-baked chickpea falafel with salad, hummus and tahini dressing — a low-GI, protein-rich lunch bowl.
Ingredients
- 400g canned chickpeas (drained and rinsed)
- 1 small onion (roughly chopped)
- 2 garlic cloves
- Large handful of fresh coriander and parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp plain flour
- Salt and pepper to taste
- 1 tbsp olive oil
- Wholemeal pitta or flatbread
- Mixed salad leaves, cucumber and tomato
- 2 tbsp hummus
- 1 tbsp tahini mixed with lemon juice and water
Method
- Preheat the oven to 200°C (fan 180°C, gas mark 6). Line a baking tray with baking paper.
- Place the chickpeas, onion, garlic, herbs, cumin, coriander and flour in a food processor. Pulse until combined but still slightly chunky.
- Season with salt and pepper. Shape the mixture into 8 small patties.
- Place on the baking tray, brush with olive oil and bake for 12-15 minutes, turning halfway, until golden and firm.
- Assemble the bowls with salad, pitta, falafel, hummus and a drizzle of tahini dressing.
Nutrition per Serving
390kcal
16gProtein
10gFibre
42gCarbs
16gFat
