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Oven-baked falafel (V)


Crispy - golden - tender on the inside - crunchy on the outside - protein packed - oven baked - clean - healthy falafels topped on a bed of baby spinach with sides of roasted beetroot, cucumbers, shredded carrots, tomatoes, radishes, avocado - MM MMM MM Now you're speaking to my heart! And wait - drizzled with the yummiest tahini sauce - seriously, my heart cannot handle this!


Best part is, it's SUPER easy and looks a lot more complicated than it really is - so if you're having guests over, get ready to impress them with as little effort as possible! Oh yeah, love those tricks!

Oven baked falafel salad

To make these yummy golden crispy falafels, all you need is (for about 20 falafels)


- 1.5 cups of organic chickpeas in brine (washed and drained)

- 1 cup chopped parsley

- 1 large chopped onion

- 8 cloves garlic

- 2 tbsp whole-wheat flour

- 1 tsp salt

- 1 tbsp ground cumin

- 1 tsp ground coriander

- Pinch of ground cardamom

- Cooking oil (to brush with)


For the salad base (for 1 salad)


- 1 cup baby spinach, washed and dried

- 1 cucumber, sliced

- 1/2 avocado

- 1/2 large tomato, sliced

- Handful of radishes, sliced

- 1/4 large carrot, shredded

- Roasted beetroot (simply roast your beetroot by washing and wrapping it in aluminum - unpeeled - place in the oven for 45 minutes to 1 hour at 180 C)


For tahini sauce:


- Tahini

- Salt

- Lemon

- Water


Directions:


1- Pre-heat oven to 180 C and brush a mini-cupcake tin with cooking oil


2- Blend all falafel ingredients together in strong blender. If ingredients don't blend easily, add 1 tbsp of water at a time. You should end up with a texture that is not too smooth


3- Place the falafel mix in the fridge for 1 hour and let it sit so that the flavors mesh well together


4- In the meantime, prepare your veggie bowl and tahini sauce. To make the tahini sauce, add about 5 tbsp of tahini in a bowl, 1/2 a lemon and 1/4 tsp of salt, add 1 tbsp of water at a time and mix (check the texture and the taste and adjust the amounts if needed)


5- Once the falafels are ready to be baked, take them out of the fridge and form balls using your hands (or a tablespoon) and place each ball in the mini cupcake crevices. Brush lightly with cooking oil and bake at 180 C for 25 minutes, then broil for an additional 5-10 minutes or until falafels are golden on both sides


6- Once the falafels are baked, let them cool down then assemble your falafel bowl, add your tahini sauce and you're ready!


This bowl is one of the most satisfying plant-based meals I've ever had! The beauty of these falafels lies in their versatility, store them in an air-tight container and maybe you can have them in a wrap the following day!


This is how the texture of the falafel mix should look like:

Oven baked falafel salad

Once baked, you should end up with a golden color, like this:

Oven baked falafel salad

Crispy on the outside, and soft on the inside:

Oven baked falafel salad
Oven baked falafel salad

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