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Baked Chickpea Falafels

These baked falafels make a perfect addition to so many meals. Why not give them a go as a filling for a wrap, pitta or a plant based protein alternative. Do a salad or Buddha bowl type dish. Contains 30g of protein per 100.

  • Cuisine: Main dishes
  • Preparation Time: 15 Minutes.
  • Cook Time: 15 Minutes.
  • Total time: 30 Minutes.
  • Servings: Makes 10 portions (2 per portion).
  • Allergens: None.
  • Requires: A food processor, chopping board, chefs knife, frying pan, baking tray and an oven.



  • Place the Chia seeds into the food processor and blitz until they start to break down to a fine powder. Once the liquid is added the chia seeds are what is going to bind the falafels.
  • Add all of the other dried ingredients (cumin, cinnamon, baking powder, salt and pepper) and pulse for 20 seconds.
  • Add the onion, garlic, fresh coriander and parsley and blend until they are finely chopped
  • Drain and rinse the chickpeas and add them to the blender along with the liquids (water, vinegar and oil)
  • Blend for 3-4 minutes until the chickpeas are broken down and the mix looks like quite a firm dough. It doesn’t need to be smooth, a few chunks in the falafels is nice!
  • Portion the mix into 20 portions and shape them as per the picture above
  • Fry in a hot pan with a little oil to colour both sides and then finish in the oven for 10 minutes on 180ºc

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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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