These little fritters have two main differences from the traditional falafel you would normally buy. Firstly their main ingredient is yellow split peas, as opposed to the traditional chickpea or fava bean. Secondly, they are baked in the oven rather than deep-fried. If neither of those facts have offended you then you’re in for a treat!
These make the perfect accompaniment to my easy hummus recipe to make a wrap, a nourish bowl or make large versions of the falafels and pop it in a burger bun for a vegan burger alternative.
These falafel are packed full of nutrients, and each serving will provide you with:
- 13g of plant protein
- 18% of your fibre recommendation
- 28+% of your daily iron requirements
- 20+% of your zinc requirements
- 10% of your calcium requirements
- 200g yellow split peas, soaked overnight
- 50g flat-leaf parsley, stems and leaves
- 50g coriander, stems and leaves
- 10g dill, stems and leaves
- 1 medium red onion
- 5 garlic cloves
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp baking powder
- 2 tsp sesame seeds
- 120g gram flour
- 3 tbsp extra virgin olive oil
- Cook the yellow split peas in fresh water for 30 minutes. Drain and allow to cool slightly.
- Roughly chop the herb stems before adding all the ingredients into a food processor. Pulse till the desired texture of your falafels – I prefer mine to have some texture throughout.
- Transfer to a bowl, cover and chill in the fridge for 1 hour.
- Preheat the oven to 200°C fan/ 220°C convection. Place a heavy-bottomed tray in to preheat with the olive oil. Allow to come to temperature.
- Meanwhile, take the cooled mixture and gently press into disk shapes. The mixture should make around 18-20 falafels depending on how big you make them.
- Once the baking tray and oil are up to temperature, transfer the falafels in. As they hit the oil they should sizzle slightly.
- Bake for 20-25 minutes, flipping halfway through once golden brown and crispy.
Per serving: 273kcal/ 9.3g fat/ 1.2g saturated fat/ 30g carbohydrates/ 5.4g fibre/ 13.2g protein