Falafel is a traditional Middle Eastern food that you might serve with pita bread, hummus and lots of tasty salad. It’s filling for lunches or dinner. You can make a lot and keep them in the fridge for the week, or the freezer to reheat when you need them.
This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active. You can see all of our recipes suitable for young cooks here.
- 400g can chickpeas, drained
- 1 clove garlic, peeled
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 sprig fresh mint
- A small bunch of parsley
- 2 spring onions, chopped
- 1 large egg, beaten
- 45 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 200°C /Fan 180°C.
- Put all of the ingredients into a food processor and blend until combined and the mixture is a rough paste.
- Being careful of the blade, empty the mixture from the food processor into a large bowl.
- Using wet hands to prevent the mixture from sticking to your hands, take a small handful of falafel mixture and shape it into a ball. Continue doing this with the rest of the mixture until you have around 15 balls.
- Line a baking tray with greaseproof paper. Arrange each ball on the tray so that they are not too close together.
- Bake in the oven for around 30 minutes, until the falafels are lightly brown on the outside.
Serve inside wholemeal pitta bread with Tzatziki dip, sliced tomato and some lettuce leaves