Baked Falafel

Makes around 8 (serves 2/3)

You will need:

• 1 tsp olive oil
• 1 small onion finely chopped
• 1 x 400g tin chickpeas, rinsed and drained
• 2 garlic cloves, finely chopped
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt flakes
• 1 handful flatleaf parsley leaves, roughly chopped
• 1 egg
• freshly ground black pepper
• olive oil spray (or some gram flour to sprinkle)
• 200ml (1 small pot) sour cream
• bunch of chives

For the sour cream and chives, finely chop the chives and mix in with the sour cream. This is best done a couple of hours before serving to let the flavours sit, although it is fine to be served straight away.

When you are ready to make the falafel, preheat the oven to 180C Fan/Gas 5 and line a baking tray with baking parchment.

Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown. Remove from the heat and leave to cool.

Put the chickpeas, garlic, spices, salt, egg, chopped parsley and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Add the onions after the mixture has reached the consistency you want in the processor.

Divide the mixture into 8 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil (or dust the baking sheet and falafel with gram flour). Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. The falafel will need turning about halfway through cooking once they have set.

Serve with the sour cream and chive dip, along with wraps and salad and a little bit of hot sauce!

TIP: Can be made without the egg if you want, just add a little olive oil in the mix instead to prevent it from becoming too dry.

Original recipe: Tom Kerridge