Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Baked Falafel Nuggets with Tomato-Cucumber Salad
By Chatelaine120
PREP TIME
20 min
TOTAL TIME
40 min
Makes
4 adult servings

The Middle Eastern favourite of falafel gets a fun kid-friendly upgrade with these fun nuggets.
Ingredients
- 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
Salad
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 4 plum tomatoes , diced
- 1 cucumber , diced
- 1/2 cup copped parsley , optional
Instructions
- 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)
- Calories
- 407,
- Protein
- 13 g,
- Carbohydrates
- 35 g,
- Fat
- 26 g,
- Fibre
- 9 g,
- Sodium
- 700 mg.
FILED UNDER: Make-ahead meals picnic recipes vegetarian