This super simple and easy oven-baked falafel recipe uses canned chickpeas and oat flour. The falafels are moist, flavorful, and paked with plant-based goodness!
Tag: oven-baked
Greek chickpea & zucchini balls
These Greek-inspired balls are made with mashed chickpeas (no blender needed!), grated courgettes and carrots, green herbs and feta. They are crispy on the outside, moist on the inside, and packed with flavour.
Oven-baked celeriac root wedges
eleriac is a soft, creamy, slightly sweet root vegetable that can be used in so many different ways. In this super simple recipe, the celeriac is simply tossed with olive oil, salt and pepper and baked in the oven. Serve it with grilled fish, fish cakes, burgers, etc…
Mexican black bean balls
Meet the falafel of Mexico, a perfect plant-based delight! These balls have a very pleasing texture and a meaty taste, and are packed with Mexican flavours. Perfect served with a colorful salad or as part of a Mexican bowl meal.
Skinny parsnip chips
Skinny oven-baked parsnip chips
Parsnips cut into thin sticks, tossed with salt, pepper and Parmesan. A delicious alternative to fried potato chips. Serve alongside your favourite burger or fish meal.
Ingredients
- 4 medium parsnips about 250g
- olive oil spray
- 2 tbsp grated Parmesan cheese substitute nutritional yeast for vegan alternative
- salt and black pepper
Instructions
- Preheat the oven to 230 C fan.
- Chop the parsnips into long thin sticks.
- In a mixing bowl, spray the parsnips generously with olive oil spray, then toss with the Parmesan cheese. Season with salt and black pepper.
- Bake the parsnips for 15 – 20 minutes, tossing them around after about 10 minutes. They are ready when they start to brown around the edges.