Broccoli falafels recipe
Add some extra veg to classic falafel with this easy broccoli falafel recipe. A super simple canapé, these fluffy baked falafel are simply blitzed together before being rolled into balls, baked and topped with a drizzle of houmous.
See method- Makes 16
- 30 mins to prepare and 30 mins to cook
- 66 calories / serving
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 small broccoli (about 350g), roughly chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
For the chickpea patties
- 400g tin chickpeas, drained and rinsed
- ½ 30g pack fresh flat-leaf parsley, finely chopped
- 2 tbsp tahini
- ½ lemon, zested and juiced
To serve
- ½ x 182g pot Moroccan houmous
- 1 lemon, zested
- 10g fresh flat-leaf parsley, finely chopped
- 2-3 tbsp pomegranate seeds, to garnish
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Shop ingredientsEach serving contains
- Energy
- 275kJ 66.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 4.5gProtein 2.9gFibre 2.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with greaseproof paper.
- Heat 1 tbsp oil in a large frying pan over a high heat. Add the onion, garlic and broccoli and fry for 6 mins until the onion is soft and the broccoli is bright green. Add the spices and cook for a further 1 min until fragrant.
- Tip the broccoli mix into a large food processor with the chickpeas, parsley, tahini, lemon zest and juice and a pinch of salt. Blend until you have an almost smooth paste.
- With wet hands, roll into 16 balls and place on the baking tray. Drizzle with the remaining 1 tbsp oil and bake for 30 mins until set and golden. Leave to stand for 15 mins.
- When cool enough to handle, transfer the falafel to a serving plate or bowl. Add 1 tbsp water to the houmous and stir until it is a drizzling consistency, adding more water if needed. Drizzle lightly over the falafel, then pour the remaining dip into a ramekin for dipping. Scatter the falafel with pomegranate seeds, parsley and lemon zest.
- See more Christmas canapé recipes
Tip
Roll the falafel balls up to 2 days in advance and store, loosely covered with clingfilm, in the fridge. Bake up to 1 hour before you’re ready to serve them.
