Simple Baked Falafel

Fresh out of high school,  I worked part time at a yacht club in central Melbourne. I dreaded serving the members each day that had their identity set in money but I worked with the loveliest people. One young couple I adored, were two chefs. One was from Israel and the other Brazil. Beautiful hearts. I loved working with different people from all around the world and looking back, I am grateful for learning their ways of culture and cuisine.

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My favourite meal served was falafels. It was simply plated with hummus on a bed of salad. I begged for the recipe but when I tried to recreate it at home – they always fell short.  This lovely Israeli chef acquired generations of culture and lessons that had been passed down, and I expected to replicate all of that from a recipe. Ignorant young Amy.

Over the past 10 years since then, I have tampered with many recipes and created a simpler version of that delicious morsel of chickpea goodness I had once tasted.

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This recipe holds true to traditional flavours and ingredients but does not require soaking the chickpeas overnight, instead uses good quality canned ones (‘cos time). And these ones are baked and not deep fried. I have come to realise, sadly, I am no Israeli goddess and won’t even try to pretend like I know what I’m doing by recreating a true traditional falafel. So here is my quick and easy mumma hack falafels.

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Yer’ gonna need:


1 can of good quality chickpeas

Bunch of washed Parsley

Juice from ½ lemon

3-5 garlic cloves (peeled)

1 tbsp of flour (I used almond)

1 tbsp of tahini

Generous pinch of salt and pepper

Let’s get cookin’:


Preheat oven to 190 degrees celsius.

Place all ingredients into a blender and pulse until combined.

Don’t blend too much or it will become a glorified hummus. Make sure it’s a bit chunky.

If it’s too dry, add some more lemon juice or tahini.

Scoop out a tbsp and roll into a mini pattie, placing on a tray lined with baking paper.

Bake for around 20 minutes, flipping them at the halfway mark.

Take out and serve hot.

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Alternatively, let them cool and store in an airtight container. Can be kept 3-4 days refrigerated.

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These can be served in wraps with salad and yoghurt (as we did), or simply placed over a green salad with hummus.

Let me know if you try these beauties.

Ames.

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