I adore falafel, but I don’t adore having to fry them all the time. I was looking for a way to cook them with less fat. I was considering baking them, but worried about them drying out. Then I hit upon the idea of stuffing tomatoes with the falafel mix and then roasting the tomatoes.
Though I say it myself, it was one of my better ideas. You get all the flavour of fresh falafel (and there is nothing better), the mix is soft and moist inside the tomato and then crispy and crunchy where it sits on top. Also, no frying smell! If you want to make falafel for a dinner party, you don’t have to start frying them at the last minute while you guests are there. If your falafel always fall apart on you, this if fool-proof!
Fat-free, fool proof falafel? It might start a trend!
100g chickpeas (dry weight), soaked overnight in water
1/2 red onion
2 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1 handful fresh parsley
salt & pepper
6 medium tomatoes
Pre-heat the oven to 180C.
Add the drained chickpeas, onion, garlic, chilli, cumin, coriander and parsley to a food processor.
Chop until finely textured.
Season with salt and pepper.
Slice the stalk end off the tomatoes and hollow out the inside.
If the tomatoes won’t stand up, carefully cut a little bit off the end to make them stable.
Fill each tomato with the falafel mixture, with a little rounded heap on top to go crispy in the oven.
Put on an oiled baking sheet and place in the oven.
Roast for 30 minutes.
Serve with a drizzle of olive oil over them. Or don’t, if you want them fat-free.
Serves 2 as a light lunch with a green salad and some crusty bread.