Spicy baked falafel

Spicy baked falafel

These spicy chickpea bites go well with cucumber and yogurt – perfect with pitta for lunchboxes.

By , 21 September 2015
Spicy baked falafel
  • Ready in: 30 mins
  • Serves: 6
  • Price: 36p per serving
Nutritional Info
Each 170g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
  • Energy 1239KJ 296KCAL
of your reference intake.
Typical energy values per 100g: 729kJ/174kcal.
  • 1/2 small onion
  • 1 garlic clove
  • Pinch of salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground chilli powder
  • 1 x 400g can chickpeas, drained
  • Small handful of fresh parsley
  • 2 tbsp sunflower, vegetable or olive oil
  • 1/4 cucumber
  • 8 tbsp low-fat natural yogurt (a small pot)
  • 3 pitta breads to serve
  • Turn on the oven to 200C/180C Fan/Gas 6. Line the baking tray with baking paper. Cut the onion in half, peel and roughly chop it, using a fork to hold it in place.

  • Peel the clove of garlic and crush it. Put both the onion and garlic into the jug of the blender.

  • Add the salt, spices and the drained chickpeas.

  • Roughly chop the parsley. Add it to the blender with 1 tbsp of oil. Blend until the mixture is combined, but still a little coarse.

  • Divide the mixture into 12 and shape into small balls with your hands. (If you wet your hands with cold water it won't stick as much).

  • Place the falafel balls on the baking tray. Brush with a little oil, put in the oven and bake for 10-15 mins, or until crisp and golden.

  • Put the yogurt in the bowl. Grate the cucumber, add to the yogurt and mix well. Cut each pitta in half. Put 1 or 2 falafel into each pocket and drizzle with dip. Serve.