Baked Falafel
Thursday, May 24, 2012 at 06:11AM 
Sunshine, jubilee holidays and hazy afternoons; it’s time for some alfresco eating. I’m beyond excited that picnic weather is finally upon us, I like nothing more than packing up a selection of goodies - quinoa salads, crisp lettuce, tubs of hummus and something baked for later - and disappearing for the day, a run to the coast or a wander round a woods and meadows, anywhere that gets you out into the green verdant lushness of nature. Failing that, an hour grabbed in the garden, a bowl of chicken salad in hand and a glass of chilled apple juice and sparkling water is good enough for me. As long as I can feel the sunshine on my face I’m a happy girl. Whatever your plans for the upcoming jubilee weekend, I imagine a bit of outdoor entertaining will play its part. These baked falafel are just perfect for picnic lunches, alfresco dining and drinks and nibbles. They are also incredibly easy to make, plus, they are baked rather than fried, making them healthier and doing away with any chance of greasy fingers – another reason why they’re so good as finger food. The recipe comes from Isa Chandra Moskowitz’s vegan cookbook, Appetite for Reduction, it’s a really nice and exciting cookbook and well worth a browse, whatever your food inclinations. I like to make a herb salsa to go with these: fresh coriander, chives, parsley, skinned and finely diced tomatoes, lots of lemon juice. I also love them with a hummus and carrot salad, you can never have enough chickpeas, apparently.

BAKED FALAFEL
Makes 12 falafel
1 x 400g tin chickpeas
2 cloves of garlic
½ a red onion
A small bunch of fresh parsley
2 tsp olive oil
2 tsp of your favourite sauce: chilli sauce, tomato sauce, mango chutney all works
3-4 tbsp gram flour
1 tsp cumin
1 tsp coriander
½ tsp smoked paprika
½ tsp baking powder
¼ tsp sea salt
Preheat the oven to 200c and lightly grease a baking tray with oil.
Drain the chickpeas and place in a food processor. Add the onion, garlic, parsley, olive oil, sauce of choice and blitz until relatively smooth, scraping down the sides of the bowl to make sure it all gets combined. Transfer the mixture to a mixing bowl and stir in the gram flour, spices, baking powder and salt until evenly mixed.
Take heaped teaspoonfuls of the mixture and shape into little patties, about 1 inch in diameter. Place on the baking tray and bake in the oven for 25- 30 minutes, turning them over half way through so that they’re browned on both sides. Serve while warm or leave to come to room temperature.

Chickpeas,
Coriander,
Cumin,
Garlic,
Onion,
Paprika,
Parsley in
Lunches,
Sides,
Starters,
Summertime,
Suppers,
Vegetarian,
allergy-free,
dairy-free,
egg-free,
gluten-free,
nut-free,
soy-free,
sugar-free,
wheat-free,
yeast-free 


































