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

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

  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.