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An easy-to-make baked version of this popular Middle Eastern dish. It's packed full of flavour and delicious crunchy veggies – yum!
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Prep time 15 mins
Cooking time 25 mins
Effort Medium effort
Place the onion and garlic in a food processor and chop finely.
If you don't have a food processor, you can still make this recipe. Use a hand blender, or mash the chickpeas with a fork or potato masher.
Add the chickpeas, breadcrumbs, cumin, coriander, parsley and olive oil, and mix for a bit longer.
Make leftover bread into breadcrumbs and store in the freezer.
Shape into 16 balls and place on a greased or lined baking tray. Chill for 30 minutes.
Place tray into a preheated oven (200°C/180°C fan/gas mark 6) and bake for about 25 minutes, turning the falafel to prevent sticking.
To assemble, fill each pitta with lettuce, sliced tomatoes and cucumber, falafel and some yoghurt.
Warming the pittas in a toaster or under the grill makes them easier to split and fill. The falafel can also be served warm with couscous and vegetables.
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1564kJ / 371kcal
56.5g carbohydrate, of which 7.6g sugars
6.3g fat, of which 0.9g saturates
0.4g sodium, equivalent to 0.9g salt