Oven-Baked Super-Green Falafel
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Crispy on the outside and creamy on the inside, falafel are easy to love. The only thing that’s not? Deep-frying them. To lighten things up and avoid the mess, Donna Hay has blessed us with a recipe for oven-baked super-green falafel (from her newest title, Week Light: Super-Fast Meals to Make You Feel Good). They’re also packed with peas and broccoli, which aren’t traditional but are a welcome nutritional boost.
“I used charcoal flatbreads,” Hay writes, “not just for taste—they also look so striking against the fresh colors of the vegetables. You can use any type of flatbread you wish, from seeded to Lebanese to whole wheat—the choice is yours!”
Text credit to Donna Hay from Week Light: Super-Fast Meals to Make You Feel Good, published by HarperCollins Publishers.
Ingredients
One 14-ounce can (400g) chickpeas, drained and rinsed
1 onion, finely chopped
1 cup (120g) frozen peas, slightly thawed
2 tablespoons white chia seeds
1 cup (90g) finely chopped broccoli
2 cups (70g) firmly packed shredded kale leaves
1 cup (24g) fresh parsley leaves
½ cup (8g) fresh mint leaves
1½ teaspoons ground cumin
½ teaspoon baking powder
Sea salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
Flatbreads, arugula, sliced radishes and labne, to serve
Directions
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place the chickpeas, onion, peas, chia seeds, broccoli, kale, parsley, mint, cumin, baking powder, salt and pepper in a food processor and process until very finely chopped.
3. Press the mixture into 2-tablespoon patties and place on the baking sheet. (You should have about 16 patties.) Brush the patties generously with oil and bake for 15 minutes. Brush the patties with more oil, then return to the oven and bake until golden and crisp, 13 to 15 minutes more.
4. To serve, divide the flatbreads between serving plates and top with arugula, radish, labne and the falafels.
63 calories
2g fat
9g carbs
3g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.