Baked falafel

A delicious, low-calorie take on the classic dish. Perfect for a snack or light meal, this recipe features an intoxicating blend of herbs and spices for a delightfully rich flavour...

  • 30 min
Baked falafel


  • 450-500 g cooked chickpeas
  • 1 bunch parsley
  • 1 bunch coriander
  • 1 egg
  • ½ tsp oon each cumin, paprika and curcuma
  • 2 cloves garlic
  • pinch of powdered cardamom
  • 1 tsp grated lemon zest
  • 2 tbsp olive oil
  • 1 tbsp Vegeta all-purpose seasoning

For the sauce

  • 200 ml yogurt
  • 1 tbsp chopped coriander leaves


  1. Preheat your oven to 200°C.
  2. Grease a muffin pan.
  3. Put olive oil and eggs to one side and briefly blend all other ingredients including Vegeta in a food processor. Transfer mix to a bowl, add olive oil, beaten egg and stir.
  4. Divide the mix into 12 balls and place in your muffin pan. Bake for around 20 minutes. Stir the chopped coriander into the yogurt and serve with your falafel.

Chef's tip: Baked falafel is healthier than fried with less calories too!