Baked Falafel Recipe
Non-stick cooking spray
3 cups (492 g) cooked chickpeas
¼ cup (60 ml) fresh lemon juice
3 cloves garlic, minced
⅓ cup (20 g) packed fresh parsley
⅓ cup (5 g) packed fresh cilantro
⅓ cup (53 g) minced red onion
2 tablespoons (32 g) tahini
1 tablespoon (15 ml) toasted sesame oil
1½ teaspoons ground cumin
1½ teaspoons ground coriander
¼ teaspoon cayenne pepper
Scant ½ teaspoon fine sea salt, or to taste
3 tablespoons (23 g) whole wheat pastry flour or all-purpose flour
½ teaspoon baking soda
2 tablespoons (30 ml) olive oil
1Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat 32 cups out of two 24-cup mini muffin tins with cooking spray.
2Place the chickpeas, lemon juice, garlic, parsley, and cilantro in a food processor.
3Consider doing this in a couple of batches, depending on the size of your food processor. Pulse a few times, stopping to scrape the sides with a rubber spatula: You’re looking for a somewhat smooth texture but not exactly a paste. The beans should be broken down, but it’s fine if a few pieces remain as long as the mixture is cohesive.
4Remove from the food processor and place in a large bowl. Add the onion, tahini, sesame oil, cumin, coriander, cayenne pepper, and salt. Stir to combine. Add the flour and baking soda on top and stir until thoroughly combined.
5Gather 1 packed tablespoon (18 g) of mixture per falafel, gently shape into a ball and place in the mini muffin tin. Repeat with remaining mixture. Lightly brush the tops with olive oil.
6Bake for 15 minutes, carefully flip each falafel, and lightly brush with oil.
7Bake for another 8 minutes or until golden brown.
8Remove from the oven and let stand 5 minutes before serving.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.