Baked Falafel & Garlic Curd will be your favourite meal once you try. They are quick and versatile to roll within wraps, top over salads, they go well with stir fried veggies, soups and rice too. I also made a garlic curd dip which totally added more flavour.
Since I wanted to avoid frying them, I brushed them lightly with oil and baked, they turned out amazing.
Equipment
- mixing bowl
- oven
Ingredients
For Falafel:
- 2 cups of boiled chickpea (boiled in salt water)
- 1/2 cup finely chopped parsley (or coriander leaves)
- 1/4 cup minced ginger and garlic
- 3-4 green chillies chopped
- 1 medium size onion chopped
- 1 tsp cumin powder
- salt to taste
- 1 egg
- 2 tbsp olive oil
For Garlic Curd dip:
- 1/2 cup greek curd
- 1 green chilli
- 1 clove garlic
- 1/2 tsp crushed black pepper
- 1 tsp lemon juice
Instructions
For Falafel balls:
- Preheat oven at 200°c
- Mix all above ingredients in a food processor and pulse into a coarse mixture, don’t add water.
- Shape the mixture into small balls.
- Line a baking sheet and place falafel balls on it.
- Brush with olive oil then bake for about 18-20 mins.
- Alternatively, you can shallow fry them.
For Garlic Curd dip:
- Mix all ingredients and process in a blender.The dip’s consistency gets thinner using the blender so if you want to keep it thick, just mince everything and mix it into curd.