Falafels, the traditional Middle Eastern bean patties, are usually deep-fried. This updated version, delicately spiced and crunchy with grated carrot, is baked for a lower-fat result, but is just as delicious and is served in Lebanese bread with salad.
Chickpeas are an important source of protein in many parts of the world. They also contain useful amounts of fibre.
Altered ingredient amounts. I didn't have any lemon so I just added some water for moisture. I also don't like coriander so I skipped out on that too. The result was some lovely subtly flavoured baked falafels made from pantry ingredients. - 14 Oct 2009
This was an easy recipe, quickly prepared, I'll give it that. The only thing I changed was to leave out the coriander, as my vege daughter does not like the taste, but I found them rather dry and crumbly. Maybe it needs more oil, but then they would not be a low-fat recipe. When I put my fork into one, it just exploded into a pile of crumbs. Needs more flavouring added, as it was fairly bland. Not a keeper for me, I'm afraid. - 07 Apr 2010
I made these without lemon (replaced with water) or coriander. I really love this recipe and will definitely be making them again. Keep in mind that I don't have a reference point for what falafels should taste like, but I like these. This recipe has lots of versatility in modifying to suit your own tastes. They are great for a cheap vegetarian meal that uses pantry contents. - 14 Oct 2009