Filed Under: dinner ideas, dinner recipe, dinner recipes, falafel, Food, food recipe, meatballs, Recipe, will it skillet

Falafel Meatballs

A new way of eating meatballs and pasta.

May 4th, 2017

From: Falafel Forever, by Dunja Gulin, published by Ryland Peters & Small

Baked falafels are a little drier than falafels which are deep-fried in oil, so I always serve them with some kind of sauce. These are just perfect on whole-wheat pasta with tomato sauce, just like real meatballs!
12 falafels
  • 320 g/2 cups cooked green or brown lentils, well drained
  • 50 g/1⁄2 cup fine rolled oats
  • 70 g/1⁄2 cup finely grated carrot or celeriac/celery root (or leftover veggie pulp from juicing)
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon salt
  • 4 tablespoons unbleached flour, for rolling
  • Oil, for greasing and brushing
  • SERVING SUGGESTIONS: cooked whole-wheat spaghetti & fresh tomato sauce
  • Baking sheet, lined with baking paper
  1. Mix together all the ingredients (except the flour and oil) in a bowl and let sit in the fridge for at least 1 hour, or overnight.

  2. Preheat the oven to 180°C (350°F) Gas 4.

  3. Form the mixture into walnut-sized balls, flatten them slightly and roll in flour, shaking off any excess flour.

  4. Grease the baking paper with oil and oil each falafel with the help of a silicone brush when you place them on the baking sheet.

  5. Bake in the preheated oven for 20 minutes; no need for turning them. They are done when a thin crust is formed and they dry out slightly while getting a golden hue.

  6. Serve freshly baked, but they taste good served the next day, too.

Falafel Meatballs
Tim Aitkins

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