BAKED FALAFELS

BAKED FALAFEL

Packed with tasty herbs and spices, falafel is the ultimate vegetarian finger food that'll have you reaching for more! 

I distinctly remember the first time I had a falafel. I would love to tell you it was in a tiny Lebanese eatery tucked away in a hidden backstreet, but it was in the food court of a brightly-lit shopping mall a few miles out of the city. I must have been about 11, and Mum and I were having a girls' day out shopping. (I loved shopping with my Mum. Even if we were just doing a supermarket shop, we always had a great time pointing little things out to each other and people watching.) 

As lunchtime approached, we found ourselves uninspired by the usual offerings of Chinese and Italian cuisine, so Mum suggested I try some Lebanese food at a little stand, insisting I would enjoy it. At 11, I knew what I liked and I liked what I knew, so I wasn't thrilled at the idea of trying something different. But I was hungry and tired, so we took our seats and Mum ordered a host of food with exotic names: hummus, kafta and falafel. Now, I don't know whether the man who ran the Lebanese food stand in that shopping mall happened to be an outstanding cook, but every mouthful was a delight. A hint of spice, abundant herbs and generous quantities of garlic and olive oil meant my tastebuds were in food heaven. 

These days, whenever I eat Lebanese cuisine, I always think back to that day in the shopping mall and silently thank Mum for encouraging me to try something different. 

I bake falafel in the oven instead of deep-frying, but it does mean the outside can be a little dry, so I make a mint and yoghurt dip to accompany them. Plus, for this recipe I use canned chick peas instead of dried ones, which you would need to soak overnight. 

BAKED FALAFEL

Ingredients (makes about 12 falafels)

400g canned chick peas, rinsed under cold water in a sieve
40g plain flour
4 cloves garlic
1 onion, chopped coarsely
8 sprigs chopped fresh parsley
10 sprigs chopped fresh coriander
1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
Pinch black pepper
Olive oil for brushing

1) Heat a fan oven to 200°C.
2) Combine the chick peas, onion, garlic cloves, parsley, coriander, chili powder, cumin, salt and pepper in a food processor. The result should have a rough texture. 
3) Transfer the mixture to a bowl, add the flour and mix thoroughly. (Note: you can also add 1 tsp baking powder for a lighter texture). Cool in the fridge for at least a couple of hours.
4) Scoop out palm-sized portions of the mixture and shape them into balls.
5) Brush the falafel with olive oil and place them on a greased baking sheet. Bake at 220°C for 15-20 minutes, turn over and bake until golden brown.

Serve with hummus or a yoghurt-mint dip.