Baked Falafel Nuggets with Tomato-Cucumber Salad

120

PREP TIME

20 min

TOTAL TIME

40 min

Makes

4 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.

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.

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

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