Print Options:

Baked Falafel

Yields40 Servings

 5 medium carrots, grated
 5 small grated zucchinis
 5 420g tin chickpeas, well rinsed and drained
 1.25 cups parsley, chopped
 1 tbsp oregano
 1 medium red onion, chopped
 1 tbsp ground cumin
 1.25 cups 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.
Transfer the mixture into a bowl. Add remaining ingredients and mix until well combined.

5

Measure out a heaped tablespoon and shape your falafel into 40 even-sized balls.
Place falafel onto a prepared baking sheet and flatten slightly with a fork.

6

Bake for 20-25 minutes or until golden brown.

7

Remove from oven and leave to cool for 5 minutes before serving. Serve 1 as a snack, or 2-3 with a meal.

Nutrition Facts

Serving Size 43

Servings 40


Amount Per Serving
Calories 42
% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.1g1%
Sodium 87mg4%
Total Carbohydrate 6.2g3%

Dietary Fiber 1.7g7%
Sugars 0.9g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Copyright © Healthy Kids Association. All Rights Reserved.

Powered by WishList Member - Membership Software