Skinny baked falafel
A delicious falafel, kept completely healthy.
10 mins
20 min
144 kcal
10 mins
20 mins
144 kcal
SERVES
6
DIFFICULTY
EASY
SERVES
6
Difficulty
EASY
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!
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Ingredients
- 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
- Low calorie cooking spray
Instructions
- Gently fry the onion and garlic in low calorie cooking spray for about 5 minutes until the onion has softened
- Using a food mixer, or hand blender, blend up the chickpeas with the onion and garlic, cumin, coriander and herbs.
- Once blended, add in the egg and mix again to form a thick mixture
- Use your hands to shape walnut sized balls, and spread over a large baking tray sprayed with low calorie cooking spray.
- Spray the falafel all over with low calorie cooking spray, then bake at 180c for about 15 minutes, until golden-brown on the outside.
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