14/09/2024

Chickpea and Oat Bake

Name: Chickpea and Oat Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 60 g butter ((plus extra for greasing the tin if not using a liner)); 50 g tahini; 240 g cooked chickpeas ((approximately 1 standard tin, drained)); 150 g rolled oats ((or finer porridge oats)); 1 large onion ((finely chopped)); 2 - 4 cloves garlic ((finely chopped)); 50 g chopped toasted almonds; 50 g sesame seeds ((preferably a mix of black and white, toasted in a dry pan)); 40 g coriander, parsley, or a mixture ((roughly chopped)); 3 rounded tsp ground cumin; 1 rounded tsp ground coriander; 1 tsp mild chilli or red pepper flakes; 1.5 tsp salt; ¼ tsp black pepper; 1 lemon ((finely grated zest and juice)); 3 med-large eggs ((beaten)); 2 tsp olive oil

Chickpea and Oat Bake is inspired by the classic flavours of falafel but in the form of an incredibly easy bake.

So simple to make, all you do is stir up the ingredients, pack into a loaf tin or baking tray and cook in the oven for 30 – 40 minutes. As well as the familiar chickpeas, garlic, herbs and spices of falafel, there’s nutritious oats and protein-rich eggs to bind the mix, plus nuts and seeds, and tahini.

Great warm or cold, you can eat Chickpea and Oat Bake just as you might falafel with salad, hummus, and pickles. Or try it with cooked veg as a vegetarian roast.

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ALL THE FLAVOUR OF FALAFEL IN A VEGETARIAN BAKE

In my mind, I think of this tasty, nutritious bake as ‘falafel bake’. Because it has all the flavour of falafel (chickpeas, garlic, herbs like coriander, and spices including cumin), but in an easy, fuss-free bake. Soft inside, crisper on the outside, it even has a similar texture. But I prefer to call it Chickpea and Oat Bake for the rather obvious fact that it also contains something no true falafel ever did. Oats.

Economical oats (the regular sort you make porridge with) give a wonderful chew to dishes like this. Which is something I often find lacking in vegetarian bakes based on pulses only. Together with nutritious eggs (also unheard of in proper falafel), oats provide a good sliceable texture. Giving it even more flavour and a nutty feel are almonds, toasted sesame seeds, and a spoonful of earthy tahini.

As well as the flavour and texture, another thing I love about Chickpea and Oat Bake is that you can eat it in different ways. You can have it hot or cold with salad, hummus or tahini, pickles and chilli sauce, just like you might falafel. Or eat warm with cooked veg like any other vegetarian bake.

Either way, I think you’ll be surprised at just how good this incredibly easy recipe is.

WANT MORE VEGETARIAN BAKES? TRY THESE

Savoury Oat Bake

Mediterranean Oat Bake

Lentil & Walnut Loaf

Mushroom, Cheese & Bacon Oat Bake

Savoury Flapjacks with Apple, Cheese & Walnuts

Lentil, Mushroom & Cheese Bake

EASY CHICKPEA & OAT BAKE

Even if you avoid the faff of traditionally deep frying falafel by using a recipe like my Baked Falafel or Pea & Mint Baked Falafel, shaping the individual morsels can take some time.

But the great thing about Chickpea & Oat Bake is you just stir together the ingredients and pack into a baking tin. In a preheated oven, it should take no more than 40 minutes to cook. Rest it for 5 minutes while you gather the rest of your meal and it’s ready to slice and serve.

INGREDIENTS

If you eat any Middle Eastern food (plus porridge!) you may already have all the ingredients you need to make this easy bake.

Chickpeas. You’ll need one standard tin of chickpeas, drained. This should give you around 240 grams.
Oats. I always buy the bigger rolled or ‘jumbo’ oats as I prefer the texture. But you could use finer porridge oats if that’s what you have.
Onion. Gives a good savoury background flavour.
Garlic. Use 2 – 4 cloves, depending how strong a taste you like.
Chopped almonds. You could replace with other nuts, but I always keep some packets of ready-toasted chopped almonds in my cupboard as I love the flavour.
Sesame seeds. A mixture of black and white looks nicest. It’s worth taking the time to toast them as this really brings out their flavour. I regularly brown a big batch in a dry, non-stick frying pan and, once cool, store in a jar in the cupboard. That way I always have some ready to sprinkle on salads, vegetables, egg dishes, etc.

Fresh herbs. The earthy flavours of this bake benefit from some greenery. I love coriander but you could replace with parsley or a mixture of the two.
Seasoning. As well as salt and black pepper, I like plenty of ground cumin and slightly less of ground coriander. I add mild Aleppo flakes for a little chilli heat, but you could leave these out or swap in hotter chilli flakes or powder.
Lemon. Both zest and juice add brightness and a contrasting bit of tang.
Butter. Adds flavour and moisture.
Tahini. Enhances the earthy flavour.
Eggs. Binds the mixture and adds complementary protein to the chickpeas, nuts and seeds.
Olive oil. Brushed over the top before baking, it gives a pleasant golden crispness.

EQUIPMENT

I like a sliceable Chickpea and Oat Bake, so cook it in a 900 ml / 2lb capacity loaf tin. If you don’t have one, or would just prefer a different shape, then you could use a baking tin approximately 18 – 20 cm square or a rectangular one of similar volume. Note that the cooking time will be shorter as the bake will be shallower.

Whichever tin you use, you need to make sure you can release the cooked bake. You could just grease it well with extra butter. But I recommend baking paper or liner, or putting a strip of foil along the length of the loaf tin that comes up above the sides.

COMBINING THE INGREDIENTS & BAKING

Start by putting the butter and tahini in a small saucepan or microwaveable bowl and gently heat. Stir until they’re melted and combined, then take off the heat and set aside.

Take a large mixing bowl and put in the drained chickpeas. Using a potato masher or fork, break them up a little. It’s nicest to have some small and some large pieces for the best texture. Now stir in the oats, finely chopped onion and garlic, the nuts and seeds, herbs, seasonings, lemon zest and juice.

Pour the melted butter and tahini into the bowl and stir those in too. Finally, stir in the beaten eggs until everything is thoroughly combined.

All that’s left to do then is transfer the mixture to the prepared tin. Press down well with the back of a spoon, making sure you go right into the corners, before smoothing and levelling the top. Finish by brushing over some olive oil and put into the oven.

The Chickpea and Oat Bake is done when it’s firm, well browned on top, and a skewer comes out clean. This should take approximately 35 – 40 minutes, less if you’ve used a shallower tin. I recommend leaving it to rest for 5 minutes before turning out.

NUTRITIOUS AND FLAVOURSOME CHICKPEA AND OAT BAKE

I think nutritious and tasty Chickpea and Oat Bake makes a dead easy vegetarian main course. To go with those classic falafel flavours, I most often serve it with Tahini Dressing or Herbed Tahini Yogurt either in a pot alongside or drizzled over. Crunchy salad is a must too (chopped peppers, cucumber, tomatoes, onion, parsley), plus a few pickles for acidity: gherkins, olives and maybe pickled chillies.

If you prefer, then eat the bake as you would any other vegetarian roast with hot vegetables and potatoes too if you’re particularly hungry. You could even leave out the ground cumin, coriander, and chilli and swap in a dried herbs like sage or thyme to take the flavour profile in a completely different direction.

I like Chickpea and Oat Bake best when it’s warm, but you can eat it cold. This makes it a good choice for lunch boxes, either instead of sandwiches or, cut thinly, as a sandwich filling.

The bake can be stored in a container in the fridge for 3 days. Or you can freeze it whole or, as I do, in convenient slices. To reheat, ping in the microwave, covered with foil in a moderate oven, or in an air fryer.

If you’ve made this recipe, leave comment and rating to let me know what you thought.