Recipes
Spicy baked falafel
These spicy chickpea bites go well with cucumber and yogurt – perfect with pitta for lunchboxes.
These spicy chickpea bites go well with cucumber and yogurt – perfect with pitta for lunchboxes.
(19 votes)
Cook: 30 Mins
Serves: 6
Price: 36p per serving
Nutritional Information
Each 170g serving contains
Energy
1239kj
296kcal
1239kj
296kcal
15%
Fat
5.6g
5.6g
Med
8%
8%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
1.1g
1.1g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
729kj/174kcal
Typical energy values per 100g:
729kj/174kcal
Ingredients
1/2 small onion
1 garlic clove
Pinch of salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground chilli powder
1 x 400g can chickpeas, drained
Small handful of fresh parsley
2 tbsp sunflower, vegetable or olive oil
1/4 cucumber
8 tbsp low-fat natural yogurt (a small pot)
3 pitta breads to serve
Method
1
Turn on the oven to 200C/180C Fan/Gas 6. Line the baking tray with baking paper. Cut the onion in half, peel and roughly chop it, using a fork to hold it in place.
2
Peel the clove of garlic and crush it. Put both the onion and garlic into the jug of the blender.
3
Add the salt, spices and the drained chickpeas.
4
Roughly chop the parsley. Add it to the blender with 1 tbsp of oil. Blend until the mixture is combined, but still a little coarse.
5
Divide the mixture into 12 and shape into small balls with your hands. (If you wet your hands with cold water it won't stick as much).
6
Place the falafel balls on the baking tray. Brush with a little oil, put in the oven and bake for 10-15 mins, or until crisp and golden.
7
Put the yogurt in the bowl. Grate the cucumber, add to the yogurt and mix well. Cut each pitta in half. Put 1 or 2 falafel into each pocket and drizzle with dip. Serve.