Baked Falafel Nuggets with Tomato-Cucumber Salad

  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 adult servings
Baked Falafel Nuggets with Tomato-Cucumber Salad

The Middle Eastern favourite of falafel gets a fun kid-friendly upgrade with these fun nuggets.


  • 1 540-mL can chickpeas, drained and rinsed

  • 1/4 cup chopped parsely

  • 3 garlic cloves

  • 1 egg

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1/2 tsp salt, divided

  • 4 tsp olive oil

  • 1/4 cup plain bread crumbs

  • 1/3 cup tahini

  • 1/4 cup water

  • 2 tbsp lemon juice


  • Preheat oven to 400F. Line a large baking sheet with parchment.

  • Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.

  • Bake in centre of oven, flipping halfway through, until firm, about 20 min.

  • Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.

  • Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.

Nutrition (per serving)

Protein 13g, Carbohydrates 35g, Fat 26g, Fibre 9g, Sodium 700mg.

Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.