I've been trying to master a baked falafel for a long time now! I've always found that a fried falafel will come out lovely and fluffy and remain beautifully moist, but when you bake a falafel it dries out terribly.
Because baking falafels makes a healthier option, I've been playing around with some additional ingredients to make them moist when baked. The two ingredients that have worked wonderfully are juice pulp and spinach.
As not everyone has a juicer to get juice pulp, I've decided to share the spinach version of this falafel recipe. But if you like, you can easily swap the spinach for 1 cup of juice pulp (I like carrot or beetroot). These are best eaten whilst hot and I would suggest gently re-heating any left over falafels so they become moist again.
I'll be sharing this recipe with my plant-based cooking workshop class today (Sunday). The workshops have been such a great hit and completely sold out, so I'm super excited to deliver them. Because they sold out I've decided to run more next year, if you're interested in vegan cooking classes please sign up to my newsletter mail list and you'll be notified first!
Ingredients (makes 12)
2.5 cups of chickpeas
1 big handful of fresh spinach
1 tsp of garlic powder
1 tbsp of tahini
zest of 1 lemon
1 tsp of ground cumin
1 tsp of ground coriander
salt and peper
1. Pre-heat the oven to 200º.
2. Add all the ingredients into a food processor and mix. You will need to stop and scrape down the sides a couple of times. Once the mixture is nicely combined -but not a paste you're read to start balling the mixture.
3. To make the falafels into 12 even sized balls press the mixture into ball shapes and then roll in the sesame seeds and place on a lined baking tray.
4. Bake in the oven for about 15 minutes.
Let me know if you make these and how they turn out with the #thenourishingconcept and @thenourishingconcept. Thank you!