RECIPE BY MODERN FOOD STORIES
Healthy baked falafels made with peas, chickpeas and herbs. Each ball is a flavour bomb that will taste amazing with bread and nourish bowls.
- 1 can chickpeas (400g, then drained + rinsed)
- 1 cup frozen petit pois/peas (120g)
- 3 tbsp extra virgin olive oil
- 3/4 small onion, finely diced (50g)
- 3 garlic cloves, minced
- 3/4 cup parsley, stalks removed (20g)
- 5 g fresh mint leaves
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp paprika
- zest of 1/2 lemon
- 3/4 tsp flaked sea salt, or to taste
- 1/3 tsp cracked black pepper
- 1 tbsp tahini
- 2 tbsp chickpea / gram flour
- 1/2 tsp bicarbonate of soda/ baking soda
- Preheat the oven to 180 C / 160 C fan.
- Add the frozen peas to a mug of boiled water and allow to thaw for 4 minutes. Drain. Place between 2 sheets of kitchen roll and pat dry.
- Add the chickpeas to 2 sheets of clean kitchen roll and roll to loosely remove some of the skins and to dry. Discard and Loose skins but don't worry you don't have to be precise and remove every skin!
- Transfer the peas and chickpeas to a baking tray lined with greaseproof paper. Bake in the oven for 10 minutes. This will allow them to dry out a bit and will stop your falafel becoming too wet and falling apart. It also means you don't have to use dried chickpeas and soak for 12 hours!
- When the time is up remove from the oven and allow to fully cool.
- Meanwhile, add 1 tbsp of olive oil to a pan. Fry the onions on a medium heat for about 3 minutes until soft + slightly golden. Add the garlic and fry for about 1 more minute until fragrant. Remove from the heat and allow to cool a bit.
- When the chickpeas and peas are cooled add to a food processor along with the onion mix and all the remaining falafel ingredients. Pulse (using the S blade) until combined and the texture is a little sticky.
- Roll into 15 falafel sized balls and place on a baking tray lined with greaseproof paper. Option to slightly wet your hands with a tiny bit of water to make them easier to roll if your mix is a touch sticky.
- Drizzle + roll the falafel in 2 - 3 tbsp of olive oil. You want a generous coating so they're not dry and go nice and crisp.
Increase the temperature of the oven to 220C / 200 fan. When hot bake in the oven for about 25 - 30 minutes, turning after about 15 minutes, or until golden on the outside and soft in the middle.
- Serve with your choice of couscous, raw and roasted vegetables, olives, vegan feta, pitta breads, dairy free tzatziki. I served mine on a mezze platter with homemade za'atar spiced cauliflower rice, gluten free pitta, raw cucumber, roasted veggies, olives, tofu feta and a coconut yoghurt tzatziki.
Jo Harding | @modernfoodstories | www.modernfoodstories.com
Food photographer + Recipe Developer
Simple, healthy, whole food recipes that nourish and replenish. Pro plant-based. Gluten free, dairy free and refined sugar free. Many vegan, keto and Whole30 options.
When i’m not picking cauliflower rice shavings out of the sink, i’m planning shoots for my clients. For photography and recipe development enquiries, contact me via modernfoodstories.com!