I made way too much falafel mixture the other night. I was hungry; eyes too big for stomach. You know the drill. Anyway, when I came to the conclusion that rolling all this mixture into a million little balls and cooking them one-by-one was way too hard, I let out a big harumph and looked listlessly into the eyes of my lovely husband hoping he’d have a suggestion. Just like the sweet little girl in the Old El Paso ads.
Miraculously, he did. He said, “Just pour all the mixture into a bread tin and bake it. It will be like a falafel loaf.” Ohh, the genius!
It’s not all that much to look at, but here’s the end result…
All crispy and falafel-y on the top and soft and yummy in the centre, this loaf was an absolute winner! In fact, I prefer the mixture like this rather than the usual way. It’s healthier than frying, quicker than rolling and, you can pack even more veggies in like zucchini and carrot like I did. I served this vegetarian delight with some cooked onion, beets and a lebanese-inspired tomato salad. For ‘sauce’, try tahini or a mild chilli dressing – we used both.
Here’s what you need…
1 x medium-sized baking tin
1 x piece of baking paper
4 x cups of falafel mixture either store bought or homemade
6 x cups of water
1 x zucchini
1 x carrot
1 x teaspoon of olive oil
1 x teaspoon each of smoked paprika, turmeric and cumin
Here’s what you need to do…
1. Pre-heat the oven to 160°C and wet your baking paper with water. Scrunch paper to squeeze water out and line baking tin with it – Jamie Oliver styles.
2. Now, pour your falafel mixture into a large bowl and mix with water, removing any lumps as you stir. Allow to rest for around 30 minutes.
3. While your mixture is resting, chop your vegetables and prepare your side dishes. Then, once the mixture is nice and thick and has absorbed the water, add your zucchini and carrot and stir through. You can also add broccoli, tomatoes… whatever you have in the fridge. Also pour in a teaspoon of olive oil and mix. Then, transfer your mixture to a lined baking tin and decorate the top with your spices – paprika, turmeric and cumin – and pop in the oven for around 35 minutes.
4. To check if the loaf is done, simply stick a skewer or fork in the centre to see if it’s solid inside. You want it to be firm but not hard and the top should be crispy but not burned. Once done, remove from oven and allow to cool (take the paper and loaf out of the tin) while you plate up the rest of the meal. Cut into squares and drizzle with tahini and chilli. ENJOY!
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What do you think of this idea?