Recipes › Dinner

• Dinner
• 45 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Baked falafel with tabbouleh-style salad

Herby baked falafel with a big parsley salad, hummus and pitta.

Calories

810

Protein

31 g

Carbs

119 g

Fat

28 g

Per serving. Makes 4 servings.

Ingredients

• 800 g Chickpeas, canned, drained
• 1 Onion
• 3 Garlic
• 30 g Fresh parsley
• 20 g Fresh coriander
• 2 tsp Ground cumin
• 3 tbsp Plain flour
• 3 tbsp Olive oil
• 3 Tomato
• 1 Cucumber
• 2 tbsp Lemon juice
• 4 Wholemeal pitta
• 4 servings Hummus

Contains: Cereals containing gluten, Sesame. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray. Pat the chickpeas dry.
2. Peel and quarter the onion and peel the garlic. Blitz with the chickpeas, half the parsley and coriander, the cumin and the flour to a coarse paste that holds together.
3. Shape into 20 balls, flatten slightly and put on the tray. Brush with 2 tablespoons of the oil and bake for 25 minutes, turning halfway, until golden.
4. Meanwhile, finely chop the remaining herbs and dice the tomatoes and cucumber. Dress with the lemon juice and remaining oil.
5. Warm the pittas and serve with the falafel, salad and hummus.

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