You’ve got to love falafel… but the grease-factor takes them out of the realm of everyday food.
Luckily, falafels are just as good (if not better!) when you bake them, and you can keep the extra oil away! I’ve added a bit of lemon juice both for flavour, and to replace the moisture of the oil. The curry powder gives them a great zip, along with a sunshiney-yellow colour from the turmeric. Just what I need this winter!
Yields around 18 falafel balls
- 1 can (19 oz) chickpeas, drained
- 2 cloves garlic, peeled & minced
- 2 tsp. tahini paste
- 2 tsp. curry powder
- zest of 1 lemon
- juice of 1/2 lemon
- 1 tsp. salt
- 1 tsp. chili sauce, or a few dashes of tabasco
Preheat oven to 400F.
In a food processor, combine all ingredients and blitz until still slightly chunky, but wet enough to roll into balls. Roll into golf-ball sized balls, and place on a baking sheet. Spray each falafel ball with cooking spray, and bake at 400F for 45 minutes, or until golden brown.
Serve in a pita with veggies and tahini, on a salad, or on their own as a snack. Enjoy!