Baked Falafel

Ingredients

• Chickpeas

  raw

  2 cup or 400g

• Garlic

  raw

  3 clove or 9g

• Onion

  raw

  1 medium or 110g

• Cumin seed

  3 tsp, ground or 9g

• Coriander seed

  1 tbsp or 5g

• Red chili pepper

  raw

  1 pepper or 45g

• Lemon zest

  1 lemon or 4g

• Lemon juice

  1 lemon yields or 47g

• Olive oil

  3 tbsp or 41g

• Tahini

  roasted

  3 tbsp or 45g

• Parsley

  raw

  ½ cup or 30g

• Chives

  raw

  5 tbsp chopped or 15g

• Water

  5 tbsp or 74g

• Coconut oil

  1 tbsp or 14g

Directions

1. Soak chickpeas in cold water for at least eight hours but overnight is best
2. Preheat oven to 180 degrees celsius
3. Add chickpeas to a food processor along with garlic, cumin, dried coriander, olive oil, tahini, parsley, fresh coriander, chives, spring onions
4. Roughly chop the onion and chilli and add to the food processor
5. Remove the zest of one lemon and add to the food processor along with the juice of the lemon
6. Blend all the ingredients for several minutes, adding one tablespoon of water at a time
7. Roll mixture into small balls
8. Add one tablespoon of coconut oil to a large skillet or oven proof pan and heat until oil is hot
9. Add falafel to the skillet and press down with a spatula so they are more of cylinder shape rather than a ball. Leave to fry for around 1 minute
10. Put skillet in the oven and cook for 10 minutes
11. Take skillet out of oven, flip the falafel over, pop back on the oven to cook for 8 minutes. The timing is important otherwise the falafel will be too dry, so I find it best to set the timer on the oven