Baked Falafel

16/03/2020 Canteen Corner, Canteen recipes, Everyday, GREEN, Healthy Eating, Help for Parents, HKA Kitchen, Hot meals, Lunchbox, Recipes, Salad, Sandwiches & wraps, Snacks



Makes 40 falafel


  • 5 medium carrots, grated
  • 5 small grated zucchinis
  • 5 x 420g tin chickpeas, well rinsed and drained 
  • 1 ¼ cup chopped parsley
  • 1 tablespoons oregano
  • 1 medium red onion, chopped  
  • 1 tablespoon ground cumin
  • 1 ¼ cup wholemeal self-raising flour


  1. Preheat oven to 180°C.
  2. Line a baking tray with baking paper.
  3. Strain grated carrot and zucchini to remove excess liquid.
  4. In a food processor, combine the carrot, zucchini, chickpeas, parsley, oregano and onion until smooth.
  5. Transfer the mixture into a bowl. Add remaining ingredients and mix until well combined.
  6. Measure out a heaped tablespoon and shape your falafel into 40 even-sized balls.  
  7. Place falafel onto prepared baking sheet and flatten slightly with a fork.
  8. Bake for 20-25 minutes or until golden brown.
  9. Remove from oven and leave to cool for 5 minutes before serving. Serve 1 as a snack, or 2-3 with a meal.


  • Substitute the chickpeas with other beans or legumes.
  • This recipe can be used in meals such as falafel burgers, on a wholegrain wrap, in a pita sandwich or in salads.


  • To save time – after draining the carrots and zucchinis, you could use the food processor to chop the onions, carrots and zucchinis before adding in the chickpeas, parsley and oregano.
  • Use a small ice-cream scoop to ensure your falafels are the same size each time

Click here for a printable version of this recipe