Crispy Baked Falafel with Hazelnuts and Creamy Lemon-Mint Sauce

Crispy and healthy baked falafel with hazelnuts drizzled with creamy lemon-mint sauce: easy-to-make, low-fat and so delicious! Much better than deep fried!

Course Appetizer, Main Course

Cuisine Middle Eastern

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 505kcal

Author Elena Szeliga

Cost $5

Equipment

Ingredients

For the falalfel:

8 sprigs mint
8 sprigs cilantro
8 sprigs parsley
200 grams or 1 cup chickpeas cooked, garbanzo beans
200 grams or 1 cup grated hazelnuts
1/2 green hot pepper
3 cloves garlic
1 shallot
5 tablespoons olive oil
1 tablespoon tahini paste
1 teaspoon ground cumin
2 tablespoons rice flour
salt
black pepper

For the sauce:

200 grams Greek yogurt
juice and zest of 1 lemon
5 sprigs mint

For the salad:

2 cups baby spinach
1 avocado
150 grams cherry tomatoes
80 grams olives
2 tablespoons sunflower seeds

Instructions

FALAFEL: Preheat the oven to 200 °C or 390 °F. Combine all the ingredients for the falafel in a blender and pulse until combined and crumbly.
Form 24 patties or balls and arrange them on a parchment-covered baling sheet. Bake for 20 minutes.
SAUCE: Combine all the ingredients for the sauce and pulse them in a blender until combined.
SALAD: Arrange the baby spinach on two plates. Slice the avocado and cut the cherry tomatoes in halves. Arrange 4 falafel balls on each plate, add olives and sprinkle with sunflower seeds. Drizzle with lemon-mint sauce Enjoy!

Notes

Falafel is freezing nicely, so it makes sense to make a big batch, freeze it and use later for different dishes: savory pies, veggie burgers, pizza, power bowls, vegan hot dogs, stuffed vegetables, wraps, curry, gyros, salads, Scotch eggs and falafel waffles. See the link above for different ways to eat falafel.

Nutrition