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Broccoli falafels recipe

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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
Vegetarian
Gluten-free

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 chickpeas, you can use any tinned bean in water

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

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.

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