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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. 30g of protein per 100.

  • Cuisine: Vegan
  • 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


  • 400g of canned chickpeas
  • 50ml of cold pressed extra virgin olive oil
  • 1/2 of a small red onion
  • 20g of fresh parsley
  • 20g of fresh corriander
  • 3 cloves of fresh garlic
  • A large pinch of sea salt
  • 5g of ground cumin
  • 2g of ground cinnamon
  • 2 tablespoons of chia seeds
  • 50ml of water
  • 10ml of white wine vinegar
  • 5g of baking powder
  • A large pinch of ground black pepper


  • 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, 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 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

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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