Chickpea and Oat Bake
Inspired by the classic flavours of falafel, this is an incredibly easy bake with nutritious oats and protein-rich eggs binding the mix, plus nuts, seeds, and tahini.
Great hot or cold, you can eat Chickpea and Oat Bake just as you might falafel with salad, tahini sauce or hummus, and pickles. Or try it hot with cooked veg and potatoes as a vegetarian roast.
It's recommended you read the accompanying blog post before starting the recipe.
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
Instructions
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Preheat the oven to 180°C /160°C fan /Gas 4 / 350° F.
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Butter and/or line a 2lb / 900 ml capacity loaf tin, or butter it then lay a strip of foil along the bottom long enough to come up the sides to help you lift the bake out when cooked.
Alternatively, line or grease a baking tin approximately 18-20 cm square. Note that the bake may take less time to cook as it will be shallower.
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Put the butter and tahini in small saucepan or microwaveable bowl and gently heat until both are melted and combined.
Set aside.
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Put the chickpeas in a large mixing bowl and break down with a potato masher or fork until you have some small and some larger pieces.
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Stir into the chickpeas all the ingredients listed from 'rolled oats' up to and including to 'lemon'.
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Pour the melted butter and tahini into the bowl and stir in.
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Add the beaten eggs to the bowl and stir until everything is thoroughly combined.
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Transfer the mixture to the prepared tin, pressing down well with the back of a spoon, making sure you go right into the corners, then smooth and level the top.
Brush over the 2 tsp of olive oil.
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Put on the middle shelf of the preheated oven and bake until firm, well browned on top, and a skewer comes out clean: approximately 35 - 40 minutes.
Leave to rest for 5 minutes then remove from the tin.
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Can be cooled and stored in the fridge for 3 days, or frozen whole or in slices.
Reheat in a microwave or covered in a moderate oven or air fryer.