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Easy Baked Falafels and Salad V

15 minutes 25 minutes 15 servings

Crispy on the outside, fluffy and light on the inside, these easy baked falafels are the perfect addition to a lunchtime salad or wrap. Here we’ve paired them with a creamy dressing flavoured with our Chermoula Pesto, sat on top of a bed of lettuce, cucumber, tomatoes, and pickled onion. But, feel free to use the falafels and dressing to come up with your own lunchtime creation.

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Ingredients

  • Falafels
  • 1 can Epicure Chickpeas
  • 3 tablespoons Epicure Chermoula Pesto
  • 1/2 teaspoon baking powder
  • Chermoula salad dressing
  • 85ml mayonnaise
  • 2 tablespoons milk
  • ½ teaspoon Epicure chopped garlic
  • 3 teaspoons Epicure Chermoula Pesto
  • 1 teaspoon lemon juice
  • Falafel salad (serves one)
  • 50g baby lettuce leaves
  • 50g cucumber, quartered and sliced
  • 6 cherry tomatoes, quartered
  • 2 pickled silverskin onions, sliced and separated into rings
  • 6-7 easy baked falafels
  • 1-2 tablespoons chermoula salad dressing

The recipe Easy Baked Falafels and Salad Kitchen Mode

  • 1

    Preheat oven to 190°C.

  • 2

    Tip the chickpeas into a colander. Rinse well with water. Spread onto a clean kitchen towel and blot dry.

  • 3

    Place the chickpeas, pesto, and baking powder into a food processor. Pulse, stopping to scrape down the sides occasionally, until the mixture forms a chunky paste that holds together when gently squeezed. Taste and season with salt and pepper, if needed.

  • 4

    Line a baking tray with baking paper. Scoop tablespoon amounts of the falafel mixture into your hands, roll into balls and place them onto the prepared baking tray. You should get about 15 falafels.

  • 5

    Using a flat bottom glass, gently press down on each ball to make patties about 1/2 inch thick. Don’t worry if the edges crack a bit, they will taste just as good. The mixture will stick a bit to the glass but should be easy to remove. If you prefer you can dip the glass in a bit of flour to avoid sticking, just make sure to dust off any excess flour from the falafels before baking.

  • 6

    Place the baking tray in the preheated oven and bake for 15 minutes. Gently flip the falafels over and bake for 10 minutes more, until lightly golden brown and crisp on each side.

  • 7

    Let cool slightly before serving, or let cool completely, on wire racks, and then store, covered, in the fridge, for salads on the go.

  • 8

    Chermoula salad dressing

    Stir together all ingredients in a small bowl. Pour into a small jar and store in the fridge, until ready to serve.

  • 9

    Falafel salad

    Now we bring it all together for the finale. Pile the baby lettuce leaves onto a large plate, scatter over cucumbers, tomatoes, and onions. Pop the falafels on top. Shake the dressing to combine and drizzle over with a flourish. Devour.