Baked Falafel Nuggets with Tomato-Cucumber Salad


These nuggets are very tasty and an excellent alternative to chicken nuggets when you're looking for a vegetarian option. Paired with the tomato-cucumber, this makes a wonderful weeknight meal . 

Recipe from Today's Parent


  1. Preheat oven to 400F. Line a large baking sheet with parchment.
  2. Whirl chickpeas with the parsley, garlic, egg, spices and salt in a food processor until finely chopped. With motor running, pour the olive oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
  3. Bake in center of oven, flipping halfway through, until firm, about 20 min.
  4. Stir tahini with water, lemon juice and salt in a bowl until smooth.
  5. For the salad, whisk the olive oil, lemon juice and salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
  6. Serve the salad and nuggets with the tahini sauce on a plate or put it all together in a pita for a great sandwich. 


Falafel Nuggets

  • 1 - 540ml can Chickpeas, drained and rinsed
  • ¼ cup Parsley, chopped
  • 3 Garlic Cloves
  • 1 Egg
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • ¼ tsp Salt
  • 4 tsp Olive Oil
  • ¼ cup Bread Crumbs

Tahini Sauce

  • 1/3 cup Tahini
  • ¼ cup Water
  • 2 tbsp Lemon Juice
  • ¼ tsp Salt


  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • ¼ tsp Salt
  • 4 Plum Tomatoes, diced
  • 1 Cucumber, diced
  • ½ cup Parsley, chopped

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