Low Calorie Falafel

You may or may not know that I am half Assyrian. My mother was born in Baghdad, Iraq. She migrated to Australia when she was 2 years old so most of her memories are from here in Australia rather than back home. My grandma was 27 years old when they migrated so “grew up” in Baghdad. I love hearing her stories of Iraq and her parents. She laughs and smiles so much when talking about her friends and family before Saddam Hussein and war.

Nan as we call her has cooked us a meal almost every week since the day I was born. She has a rotation of 5 Assyrian meals- you think I’m kidding, but I am 100% serious- every week I can name you 5 meals and she will, without a doubt, cook one of those. As much as we make jokes about it there is something so familiar and nostalgic in the thought of her cooking the same meals my whole life.

Falafel is more so a Lebanese dish but every once in a while for special occasions we will all go to Frank’s in Fairfield (little Iraq) and share an amazing Lebanese meal- Falafel featuring in all of its glory.

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When I came across this recipe I knew I had to try it- wanting to start eating a bit less meat and a lot more healthier I decided to give it a try. My onion hating husband did not like these (It slipped my mind to make a few without onion- sorry babe!) but next time I will definitely tweak the recipe to appeal to everyone.

Healthy Oven Baked Falafel Balls- the original recipe comes from Bake Play Smile

DSC_0191.JPGTotal Time- 35min

Makes- Roughly 12 (small)

  • 425 g can chickpeas rinsed and drained
  • 1/2 red onion finely chopped
  • 1/4 cup panko crumbs or any breadcrumbs
  • 1/2 tsp paprika
  • 1/2 tbs ground cumin
  • 3 tbs finely chopped fresh parsley
  • 1 tbs minced garlic
  • 1 tbs lemon juice
  • salt and pepper to season

How To

  1. Preheat oven to 190 degrees celsius (fan-forced) and line a baking tray with greaseproof baking paper.
  2. Place all of the ingredients into a food processor and mix together well. I just mashed everything with a fork in a bowl instead of using a food processor.
  3. Spoon the mixture into a bowl.
  4. If there are any large chunks, mash them with a fork (you still want the mixture to be a little lumpy though).
  5. Roll tablespoonfuls of the mixture into balls and place on the tray.
  6. Lightly spray with olive oil cooking spray.
  7. Bake in the oven for 10 minutes.
  8. Take the tray out of the oven, turn the balls over and bake for another 15 minutes or until golden and crispy.
  9. Serve

I served these along Yumi’s Hommus and Babaganoush which you can buy from any Woolworths or Coles.

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