Oven-baked Sundried Tomato Falafel
If there's any staple vegan meal you should know how to make, it's falafel. This traditional middle-eastern dish has long been an accessible and much-loved option for vegetarians and vegans across the world, and the best part is just how quick and easy it is to make.
This twist on a classic adds a smokey tomato flavour, which personally I love, and though traditionally deep-fried, this oven-baked version allows you to enjoy the same delicious meal as a stress-free, low-oil alternative. All you have to do is throw everything into a food processor, roll them into balls, and place them in the oven. No slaving over a hot pan necessary!
I like to enjoy these falafel in a bowl, or a wrap or pitta alongside my sundried tomato hummus and some fresh salad.
Ingredients (makes 12-16)
2x 400g tin chickpeas
1 medium white onion
3 garlic cloves
100g sundried tomato
2 tbsp tomato puree
1 generous handful of fresh parsley
1/4 tsp cayenne pepper (optional)
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
2 tbsp plain white flour
Preheat your oven to 180C fan.
Start by roughly chopping the onion, garlic, sundried tomato and parlsey, and adding them to the food processor, along with the chickpeas (drained and washed), tomato puree, spices and salt.
Blitz for 10-20 seconds until it forms a chunky mixture.
Once you're happy with the consistency, stir in the flour.
Next, remove the mixture from the food processor and roll into small balls with your hands. Depending on the size of the balls, the mixture should produce between 12-16 falafel.
Place the falafel balls on a lined baking tray and place into the oven for 30 minutes, flipping them over around halfway through.
Remove from the oven, and serve.
So, there you have it; my no-oil, oven-baked, sundried tomato falafel! If you try this recipe please let me know what you think by writing a comment below! I'd love to hear your feedback. Also, if you have any questions, be sure to check the FAQ section below or feel free to ask me directly in the comments. If you were a fan of this meal, you may also want to check out some of my other, similar meals:
Q: Can I fry the falafel?
A: Traditionally falafel are fried, which is what gives them that crispy outer layer. Whilst I prefer these falafel baked as it's the no-oil, stress-free method, they absolutely can be fried instead if you want to achieve the classic falafel texture. Either way, they will still be delicious!
Q: What should I serve with falafel?
A: I think these falafel deserve to be the star of any meal. Thanks to their rich flavour and appetite-filling nature, any dish you serve them as part of is guarenteed to satisfy! For an extra flavourful protein-boost, I like to serve these falafel with some homemade hummus (which is also super easy to prepare yourself), such as my sundried tomato or caramalised onion hummus, and serve these together in a big bowl of veggies, or in a pitta or wrap. For an extra wow-factor, top with some colourful pickled onions and vibrant herbs.
Q: Is falafel heathly?
A: Falafel is a great source of fiber and protein. Additionally, as these falafel are oven-baked instead of deep-fried in oil, they're a really great low-fat alternative to most traditional falafel recipes.