Super easy, healthy, moist, and flavourful 10-Ingredient Baked Broccoli Falafels. Enjoy them for lunch or dinner with hummus, salad, or as part of a Buddha bowl. Vegan + gluten-free option.
I don’t think I’ve ever said no to falafel. If it’s on the menu, I’ll have it.
Especially lately where I’ve been on such a falafel kick. I’ve had them four times this week already. I’m actually contemplating having them again tonight.
Because I could eat these broccoli falafels all day long. They’re just so good, and definitely one of my personal favourites!
Anybody who hasn’t tried making their own falafels is seriously missing out. It’s as simple as tossing everything into your food processor and pressing a button. The only other thing you need to do is form them into patties and pop them in the oven.
Full disclosure, these falafels are not as crispy as deep-fried falafels. They’re more on the softer side, which I personally think works perfectly for this particular recipe.
Now let’s talk ingredients.
Traditionally falafels are made from soaked, but uncooked chickpeas. Though, some swear by this method, I’ve yet to experience a major difference between cooked and uncooked chickpeas.
I’m using cooked ones in this recipe. Mainly for two reasons.
Firstly, due to not always planning my meals ahead of time, I usually don’t have any soaked chickpeas on hand, and secondly, I find that cooked chickpeas digest better.
But feel free to swap them with uncooked ones if you prefer.
Besides chickpeas, I added broccoli, which keeps the falafels moist and nutrient-dense. For flavouring, I went with a mix of garlic, oregano, basil, and paprika. So it’s certainly not your traditional falafel, but I promise it’s still amazing.
I’ve been having these falafels in my sandwiches, in buddha bowls, with roasted potatoes, or with salads. One thing is for sure, I always have it with hummus. Falafels without hummus is just not right.
If you try this recipe, let me know! Leave a comment, rate it, or snap a picture and share it on Instagram using the hashtag #themostlyhealthy.
- 1 can chickpeas (240 g)
- 1.5 cup roughly chopped broccoli (125 g)
- 1 onion
- 2 garlic cloves
- 1 tsp paprika
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1/4 cup oats (20 g)
Preheat the oven to 180° C (355° F)
Add all of the ingredients to a food processor and pulse until everything is well combined. The mixture should be relatively smooth and easy to form into patties. If too dry, add water 1 tbsp at a time. If too wet or sticky, add oats 1 tbsp at a time.
Form the mixture into 10 equal sized patties and place them on a baking tray with baking paper.
Bake in the oven for 30-35 minutes or until firm. Serve and enjoy!
Store leftovers in the fridge for 5-7 days. Both good chilled and reheated.