At Billabong Retreat we recognise that the food we consume is an extension of our connection to the earth, fuelling both body and spirit.
Billabong Chef Oriana shares this sentiment with her baked falafels crafted from simple, plant-based ingredients that are as nourishing as they are delicious. Made gluten-free and baked, not fried, these falafels offer a lighter, healthier alternative while preserving all the traditional flavours and textures.
Try baking these falafels at home for a satisfying, protein-rich meal that supports gut health, balances energy levels and invites a deeper relationship with whole, unprocessed foods.
This recipe is wellness that you can taste…
Ingredients
- 1 cup cooked chickpeas
- 1/2 onion, finely diced
- 1/4 cup parsley, chopped
- 1/4 cup coriander, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 to 5 tablespoons Besan flour
- Olive oil
Method
- Place all ingredients in food processor except for besan flour. Pulse until ingredients are well combined.
- Transfer mixture to a bowl and add flour. If mixture is too wet add more flour if it’s too dry add water or lemon juice. Refrigerate for 1 hour.
- Shape falafels into balls, place on baking tray and drizzle with plenty of olive oil. Bake for 15 minutes turn and bake for a further 15 minutes until golden brown.
