Skinny baked falafel

A delicious falafel, kept completely healthy.

I really love my meat (you might be able to tell from the amount of meat-based recipes on here!), but falafel is something which replaces meat perfectly for me- it’s so satisfying to eat, tasty and filling. I had these ones with this lovely garlicky aioli

It’s also a great thing to make up in a big batch and keep in the fridge as it makes a quick lunch or healthy snack.

This was my first attempt at making falafel- these were quite dry and crumbly, but they tasted delicious. I’m going to do a little more experimentation but I still recommend these!


My Recipe

Serves: 4-6
Syns: none
Healthy Extra: none


  • 2 tins chickpeas, drained
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried mixed herbs
  • 1 egg (free range)
  • Fry light


  1. Gently fry the onion and garlic in Fry light for about 5 minutes until the onion has softened
  2. Using a food mixer, or hand blender, blend up the chickpeas with the onion and garlic, cumin, coriander and herbs.
  3. Once blended, add in the egg and mix again to form a thick mixture
  4. Use your hands to shape walnut sized balls, and spread over a large baking tray sprayed with Fry light.
  5. Spray the falafel all over with Fry light, the bake at 180c for about 15 minutes, until golden-brown on the outside.

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