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


  • 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


  • 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 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.

This article was originally published on Feb 13, 2015

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