Unfortunately, this is one of those things that taste so much better than it photographs! However, I can assure you that, aside from a slightly different texture (seeing as I don’t deep-fry in my free time!), you won’t feel like you’re missing out at all with this healthy version. I loosely based them on the Baked Falafel recipe at bakingelements.com and have been having 3-4 as the star of my salads throughout the week; plus, I had ALL the ingredients in my kitchen and didn’t have to visit any specialty stores- bonus!
Note: the original author does successfully fry them in a pan with a bit of oil but I can’t vouch for this!
INGREDIENTS: (Yields 16 balls)
– 1 & 2/3 cups cooked chickpeas (any leftovers can be used to top a soup as in Carrot Soup with Roasted Chickpeas!)
– 1 cup cooked broad beans
– 3 cloves of garlic, minced.
– 1 medium white onion, diced.
– 1/4 cup fresh parsley, chopped (or 1 tsp dried)
– 1/4 cup fresh coriander, chopped.
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1/2 tsp baking powder
– 1/4 cup wheat-free flour (I used rice but chickpea or all-purpose would probably be more appropriate!)
– Juice of 1/2 lemon
– Olive oil
1.Preheat the oven to 200 degrees Celsius. Line a baking sheet with greaseproof paper.
2. Rinse the chickpeas and broad beans and dry well using a tea towel.
3. Pulse the beans in a food processor or with a hand blender until you get a chunky paste.
4. Transfer to a bowl and stir in the onion, garlic and herbs.
5. Throw in all the other ingredients (spices, baking powder and soda, flour, lemon juice) and mix until well-incorporated.
5. Shape into balls about 1 inch wide and place on the baking sheet. Brush lightly with olive oil to ensure they colour. Bake for 25 minutes or until they are nice and brown.