Skip to content
Broccoli falafels recipe

Broccoli falafels recipe

0 ratings

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

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
If you don't have broccoli, try using cauliflower

Each serving contains

  • Energy

    275kj
    66kcal
    3%
  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    1g 1%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 4.5g Protein 2.9g Fibre 2.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with greaseproof paper.  
  2. 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.
  3. 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.
  4. 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.   
  5. 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.

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. 

See more Christmas canapé recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus