Falafel is my fave

Around a year ago I decided I wanted to make some falafel, I searched the web and couldn’t find a recipe that I liked the look of so I took parts from a few and made my own. This is that recipe.

Initially I cooked them in vegetable oil which makes them delicious and crispy but is obviously laden with calories so I have recently changed to baking them which means one portion works out at 2 smart points on the weight watchers flex plan.

This recipe serves 4 people (5 pieces per portion) Preheat oven to 190


  • one can of chickpeas
  • one heaped teaspoon of baking powder
  • 2 teaspoons of harissa paste
  • 5ml of hot sauce
  • 3 tablespoons of self-raising flour
  • 1 tablespoon of lazy garlic
  • 3 tablespoons of lemon juice
  • 15g of ground cumin
  • salt and pepper
  • water to thin as needed

I use a food processor to make my falafel as I like a smooth texture but if you prefer coarse then I am sure you could use a masher/fork.

To start I add my chickpeas into the processor and pulse until nearly smooth, next I add in my harissa, garlic, salt and pepper, hot sauce and cumin.

Once this has all been incorporated into the chickpeas I add the flour, baking powder and lemon juice. You want it to be a light texture that holds its shape, if it is too stiff add a little water or more lemon.

 Next up I use a spatula to put the mixture into a dish, I smooth it out to around an inch thick and then refrigerate until needed, this can be done the day before cooking if needed.

To make the falafel shapes I get 2 teaspoons and use them to form little egg shapes, I think the technical term for this is called a quenelle but I just call them little eggs. This mixture will make 20 small falafel (5 per portion)

I put them onto a greased baking sheet and sprinkle them with maldon salt because it makeups me feel all fancy, if the kids are eating them then I skip the salt flakes. They go into the oven for around 15 mins, flip them over half way through cooking with a flat blade knife.

To accompany them I always make a spicy peanut sauce, Ben hates it so he has his with sweet chilli. The kids have ketchup which turns my stomach watching them eat but then kids are gross so its to be expected.

Ingredients for peanut sauce (3 points) serves one 

  • 12g peanut butter, I like crunchy
  • 1 teaspoon sweet chilli sauce
  • 1 teaspoon dark soy
  • 5ml hot sauce
  • dash of boiling water

Add your peanut butter to a small dish, add a little boiling water to loosen the peanut butter, once it has thinned to a spoonable consistency add the rest of your ingredients. It’s as easy as that, I should warn you this sauce is addictive.

When it comes to serving the falafel it all depends on what meal I am having it for, if its lunch time I will generally eat them in a salad (with hummous to dunk even though its weird dunking chickpeas into chickpeas )

If it’s for dinner then I will have them like this

This is falafel, rice, mini pitta, halloumi and black beans. I didn’t actually eat the rice as it was filling enough without it.

Any leftover falafel can be frozen once cooked and reheated as needed, super handy for the kids when they have eaten too many chicken nuggets or fish fingers.

This is one of my all time favourite dinners, if you try it out please let me know what you think.

thanks for reading x


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