Balls! Or falafel in polite company! Vegan baked falafel recipe

You can't beat a falafel - hot or cold, store well in the fridge or freezer, in a salad, as a stand alone snack or even in a sandwich, and falls in with my Vegan Picnic theme from the summer. I use my favourite binding agent, linseeds and soy milk instead of egg, and a little gram flour

This recipe lends itself to a bit of experimentation....maybe some Mediterranean flavours with some olive, sundried tomatoes and basil, or more of a Moroccan feel with some cloves and cinnamon. This recipe is more of a traditional flavour, but have fun playing around with it!


1 tbsp ground linseeds

3 tbsps soy milk

1 small onion

2 cloves garlic

1 1/2 tbsps olive oil

400g can chickpeas, drained

Salt and fresh ground black pepper

A handful of fresh coriander

1/2 tsp of chilli powder

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground nutmeg

Grated zest of 1 lemon

1/2 tbsp gram flour


Preheat the oven to 190c

Mix the ground linseeds and the soy milk together in a cup and leave to stand for 10 minutes until it becomes thick and gloopy

Put the onion and garlic cloves into a food processor and finely chop. Put these into a frying pan with 1/2 tbsp of oil and fry gently until they start to soften. Return these back to the food processor

Add all the other ingredients, apart from the rest of the oil, and pulse until the chickpeas are forming a paste, but there are a few small pieces remaining

Oil a baking tray. Form 10-12 balls of the mix, pressing the ball firmly together, then gently rounding off. This can be a bit tricky as the mix is quite tacky, but stick with it, it is doable! Place them on the tray, and gently dab the remainder of the oil on the balls

Bake in the oven for around 30 minutes. The falafel should be golden brown. Leave them to cool and firm slightly on the tray before removing. They will be slightly flat bottomed, but still delicious and very very healthy!


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