Servings: 15 · Prep Time: 10 mins · Cooking Time: 24 mins
Total Time: 34 mins
Snacks | Dinner | Lunch
Inspired by my weekend love affair with falafels, I decided to create an easy baked falafel recipe that requires no soaking and tastes just as delicious as any non-paleo, primal falafel. These falafels not only contain a decent amount of protein per serving, but they're packed with fibre whilst being vegan, dairy and gluten-free too. Great, huh?
- Chickpeas (1x400g tin, drained)
- Onion (2/3, diced)
- Garlic (4 cloves, diced)
- Extra virgin olive oil (1 tbsp)
- Lemon (1, juice only)
- Ground cumin (1 tsp)
- Coriander (1 tsp)
- Cayenne (1/2 tsp)
- Baking soda (1/2 tsp)
- Flaxseed meal (3 tbsp)
- Salt and pepper (to taste)
- Extra oil (for baking tray)
Begin by preheating your oven to 190c. Add all of your ingredients (minus the flaxseed and baking soda) to a food processor and pulse. Add the flaxseed and baking soda and pulse again. Be careful not to pulse too much otherwise you'll end up with a paste - which we do not want! Add salt and pepper to taste and stir in.
Once mixed, take a large tablespoon amount and roll it around in the palm of your hands. Once you have a compact ball, flatten it slightly and add it to your oiled baking tray. Repeat this process until you have used up all of the mixture. Pop in the middle of your oven and bake for 24 minutes - flipping each falafel halfway through.
Once golden brown, remove your falafels from the oven and leave to cool slightly and serve with fresh salad, a wedge of lemon and a drizzle of natural yoghurt. Enjoy!
No soak falafels.jpg