Oven baked Chickpea Garlic and Herb Falafel


    Chickpeas, canned, drained, rinsed

    550 g

    Lemon juice, fresh

    15 ml

    Lemon Zest

    5 g

    Maggi Chilli Sauce

    30 ml

    Onion, white, grated

    200 g

    Garlic, crushed

    10 g

    Salt, fine

    3 g

    Pepper, black, fine

    2 g

    Coriander, fresh, finely chopped

    7 g

    Parsley, fresh, finely chopped

    7 g

    Flour, all-purpose

    95 g

    Eggs, large, whole

    3 units

    Maggi No Oil Dressing Greek

    50 ml

    Panko Crumb

    150 g


    1. Drain the chickpeas and rinse them well. Pat them dry.
    2. Place the chickpeas, lemon juice, zest, chilli sauce, onion, garlic, and seasonings the bowl of a food processor and blitz for 20-30 seconds until smooth.
    3. Add approx. half of the flour and mix in gently by hand. Continue mixing and adding in flour, just until the mixture holds together. Season with salt and pepper.
    4. Stir in the fresh coriander and parsley.
    5. Portion into 30 g portions and roll. Place on a greased baking sheet, cover lightly in plastic wrap and refrigerate for 15-20 minutes.
    6. Pre-heat the oven to 200°C.
    7. Dredge in remaining flour and shake off to create a light coating.
    8. In a small bowl whisk together eggs and no oil dressing to create an egg wash and in a separate bowl place the panko crumbs.
    9. Dip each falafel in the egg wash and then in the panko crumb and then return to the baking sheet.
    10. Bake for 15-20 minutes until crisp and golden.

    Chef’s Notes:
    For better results falafels can also be deep-fried in 180°C vegetable oil for 6-8 minutes
    until crisp and golden.