Baking falafel into a loaf provides a healthier alternative to frying. The outer sides of the loaf get wonderfully browned and crisp while the middle remains moist. You can also add in other vegetables to bulk it out and up the nutrition factor; I added in grated zucchini and it was a treat, but you could definitely try out adding in others such as chopped mushrooms or even fresh spinach. A rich, spicy chilli is a dream to go with it, and the lime lettuce adds a nice extra dimension with a tanginess that complements both the loaf and the chilli.

Falafel Loaf With Veg Chilli and Lime Lettuce [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the loaf:
  • 1 pack falafel mix, prepared according to instructions or homemade mix (try this recipe)
  • 1/2 zucchini, grated
For the chilli:
  • 2 tbsp olive oil
  • 1 onion, sliced
  • Handful baby corn, top & tailed
  • Handful snap peas, top & tailed
  • Handful mushrooms, thickly sliced
  • 2 tins chopped tomatoes
  • 1 can chickpeas, drained
  • 1/2 zucchini, grated
  • 3 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 2 tsp paprika
  • 3 tsp ground cumin
  • 2 tsp chili flakes
  • Plenty of black pepper
For the lettuce:
  • 1 head lettuce, sliced
  • Juice of one lime
  • Sprinkling of mixed seeds


  1. Once the falafel mixture is ready, mix the courgette in thoroughly and pour into a well-greased loaf tin. Bake at 350 degrees Fahrenheit for 30 minutes. For the first twenty minutes, cover with foil to prevent it browning too quickly – remove this 2/3 of the way through to allow it to turn golden brown.
  2. While the loaf is baking, heat the olive oil over a medium heat. Once hot, add the onion and cook until it begins to soften. Add the baby corn, mange tout, and mushrooms and cook for two minutes. Add the garlic and cumin, stirring well. Pour in the tomatoes, add both types of paprika and the chilli. Simmer for around ten minutes. Add the chickpeas, courgette and black pepper, simmer for a further five minutes.
  3. Coat the lettuce leaves in the lime juice and sprinkle over the seeds to serve. Check the loaf is cooked by inserting a cocktail stick or skewer; when it comes out clean the loaf is cooked through. Once ready, turn out onto a wire cooling rack and cut into thick slices. Serve with the salad and chili.


This site uses Akismet to reduce spam. Learn how your comment data is processed.