Baked Falafels

Looking for a straightforward, easy to execute recipe for falafels?

This 7 ingredient, no-deep-frying, flavoursome recipe is just what you might be looking for.

These savoury, garlicky, crusty on the outside, tender on the inside baked falafels are simple and extremely satisfying.

What you will need –
  1. Boiled/canned Chickpeas – 425-450 gms (drained)
  2. Fresh Coriander – 1/2 cup (Chopped)
  3. Cumin powder – 1 tsp
  4. Garlic – 3-4 cloves
  5. Lemon juice – 2 tbsp
  6. Oat flour – 3-4 tbsp
  7. Salt and Pepper
  8. Olive oil for brushing/pan frying
Toppings, accompaniments and sauces (optional)
  • Hummus
  • Yogurt & tahina dip
  • Tomato
  • Pickled vegetables – beetroot, carrots, onions
  • Lettuce, spinach or other leafy greens of your choice
  • Whole wheat Pita or chapatis 
Method –
  • Add coriander, garlic, lemon juice, cumin, and a generous pinch of salt and pepper to a food processor and mix to combine.
  • Add chickpeas and pulse to incorporate but leave it slightly chunky. Texture is key.
  • Transfer to a mixing bowl and add oat flour to make a loose, soft dough.
  • Taste and adjust seasoning if required.
  • Divide the dough to form 10-12 equal sized patties, about 1 inch thick.
    (Roll into balls using wet hands and then flatten to make coins.)
  • Place on a foil-lined baking sheet and put in the freezer for 15 minutes to firm up.
  • Preheat oven to 180 °C. Brush with olive oil and bake patties for a total of 30-40 minutes, flipping once after 15 mins.
    (You can also pan fry these patties for 5-6 mins or till golden brown on each side using 2tbsp of olive oil. )
  • Serve warm wrapped in a pita or chapatis and desired sauces / toppings. You can also serve them with a salad and use yogurt-tahina sauce as dressing.
Storage notes :

These patties can be stored in the fridge in an airtight container for about 4 days and frozen for up to a month.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Homemade Tomato Paste

If you’ve been wondering how you’ll get through self isolation with your close to none cooking skills or you’re just looking to minimise your time in the kitchen, here’s one tomato paste you can make, freeze and use for an array of recipes.

2 kilograms of fresh tomatoes. One hour. A jar full of freezer friendly paste. It’s go time.

What you will need –
  1. Tomatoes – 2 kgs, (deseeded, chopped)
  2. Garlic – 7-8 cloves
  3. Rosemary – 1 sprig
  4. Ghee/peanut oil – 2 tbsp
  5. Salt
Method –
  • Wash, deseed and chop tomatoes
  • To a large baking tray, add tomatoes, ghee/oil, salt, garlic and rosemary. Stir well to combine
  • Roast at 200 degree celsius for 40 mins
  • Let cool and blend to make a smooth paste
  • Store in the fridge for 4-5 days or freeze for up to a month

Here are some ways you can use this tomato paste/sauce

  • Blend it with some vegetable stock to make a quick sauce or soup
  • Use as the base for shakshouka (breakfast baked eggs)
  • Cook with lentil and beans to make a wholesome stew
  • Add finely chopped mushrooms or minced meat and cheese to make quick bolognese
  • Use as base for meatballs, cabbage rolls, chicken thighs, sautéed veggies
  • Mix with red wine for a robust gravy with grilled chicken/vegetables
  • Add butter and cream to make 30 min butter chicken
  • Use as pizza sauce or for calzones or lasagnas

You can also find me on Instagram for more easy recipes.