Heavenly Baked Falafel

Heavenly Baked Falafel

Makes 16

After having made falafel several times using various recipes and trying different methods, we created this recipe. We are so excited to share it with you. It is absolutely scrumptious. These falafel are so tasty. They have a crusty outer shell, while being soft and succulent on the inside. They are not like your typical falafel with a heavy cumin aftertaste. They have a lighter and more intricate flavour.

Ingredients

1 tin or jar chickpeas, drained & rinsed (220g drained)

15g finely chopped fresh parsley (a large bunch)

1 large shallot, peeled

130g frozen mushrooms*

3 tbsp almond butter

2 tbsp tahini

2 tbsp white miso paste

2 tbsp soy sauce

1 tsp Worcester sauce

1 tsp vegetable stock powder

130g soy flour, plus 70g extra for rolling (chickpea flour works too)

1 1/2 lemons, their juice

A few sprays of olive oil

1 tsp sweet paprika

Method

Place the rinsed chickpeas and the parsley in a food processor and pulse a few times until you have a texture resembling coarse bread crumbs. Empty the mixture in a large mixing bowl and set aside.

Place the shallot and the frozen mushrooms in the food processor and pulse a few times, aiming again for a bread crumb texture. Combine with the chickpeas and parsley into the bowl. Mix well with a wooden spoon.

Mix in the almond butter, the tahini, the miso paste, the soy sauce, the Worcester sauce, the veggie stock powder and the juice of half a lemon. The mixture should be quite wet at this point, as the mushrooms defrost and produce moisture.

Add the soy or chickpea flour and stir well. This will bring the mixture together and make it pliable.

Preheat the oven at 200c. Line a baking tray with parchment or silicone paper.

In a plate, add 70g flour (use the same type as the one used in the mixture). Wash your hands and cover them with a little flour. Scoop spoonfuls of the mixture with a 1tbsp measuring spoon and begin to roll the mixture into balls (size depends on your preference). It will be sticky but doable. An easy way is to drop spoonfuls into the flour on the plate, then shake any excess before rolling them into shape. Place them on the lined tray, with a good distance between them.

Spray them very lightly with the olive oil and bake in the middle of the oven for 30 minutes, turning them over half way through.

Remove from the oven and cover them generously with lots of fresh lemon juice. Sprinkle with a pinch of sweet paprika and serve immediately.

Enjoy!

Notes

We believe that often, certain foods taste better when baked rather than fried, because they lack the heavy oily feel and greasiness. Baked foods are also much healthier, easier to digest and lighter in calories. However, these falafel can be fried if this is your preference. An air frier would work really well too.

You can serve these falafel in various different ways. Be creative! Some of our favourites are:

– wrapped in pita bread with lettuce, tomato and vegan mustard sauce

– mixed in a tomato sauce and served over pasta

– in a lunch box with some hummus and crudités

– with rice and mushroom gravy

– as they are, simply on their own!