Oven-Baked Super-Green Falafels

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 16 servings


  • Serving Size: 1 (67.9 g)
  • Calories 43.7
  • Total Fat - 1.4 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 27.4 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 1.3 g
  • Protein - 2.3 g
  • Calcium - 74.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 220°C (425°F) and line a large baking tray with non-stick baking paper.

Step 2

Place the chickpeas, onion, peas, chia seeds, broccoli, kale, parsley, mint, cumin, baking powder, salt and pepper in a food processor and process until very finely chopped.

Step 3

Press 2-tablespoon portions of the mixture into patties and place on the tray and brush the patties generously with oil and bake for 15 minutes and then brush the patties with more oil and bake for a further 15 minutes or until golden and crisp.

Step 4

Divide flatbreads between serving plates and top with rocket, radish, labne and the falafels to serve. Makes 16

Step 5

TIPS + TRICKS they used charcoal flatbreads, not just for taste – they also look so striking against the fresh colours of the vegetables. You can use any type of flatbread you wish, from seeded to Lebanese to wholemeal – the choice is yours! Keep any leftover or extra falafels in an airtight container in the fridge for up to 2 days. They make a great on-the-go snack and will add a little more substance to your salad.

Tips & Variations

No special items needed.