Falafel/Baked Vedas

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She is a Keeper! 

I had developed this recipe during the Corona times when we did a collab with Simone from Global Inspirations. 

This is one of the most loved recipes from my cooking courses at Migros — and a favorite among friends, too. It’s truly a keeper, and I’m still so happy with how it turned out. When I first developed it, I knew it was special. She came out beautifully.

Falafel is usually fried — but not this one. This version is baked, making it lighter, simpler, and perfect for sunny days when you want something wholesome but still full of flavor.

Enjoy them warm with a homemade lemonade or even a relaxed glass of wine. These little vadas are wonderfully versatile: you can freeze them, crumble them into sandwiches, tuck them into wraps, or scatter a few over a fresh green salad. And they also make a great platter for parties.

So here is what you will need to make a tray of falafel:
Ingredients:

  • 200 gm yellow or orange lentils soaked for about 2-3 hours

  • 1 red or white onion, chopped

  • 1-2 green chilies, finely chopped

  • 1 grated Zucchini, IMP: softly pressed to release the water

  • big handful of fresh coriander or parsley, chopped

  • salt to taste

  • 1 tsp of red chili flakes

  • 1/2 tsp of turmeric powder

  • 1 tsp black pepper, pounded

  • 1 tbsp of oil and a sheet of Baking paper

Method:

  1. Soak the daal drain it in a sieve and let it sit for a while

  2. In the meantime prepare all the above ingredients

  3. Now puree the daal coarsely with the help of a hand mixer

  4. Add all the spices and the fresh vegetable ( in case of using Zucchini make sure to squeeze the water out of it

  5. Preheat the oven to 180 degrees

  6. With the use of two teaspoons put the little vedas/nuggets on a baking tray lined with backing paper

  7. Bake it in the oven for 25-30 minutes, turn them once half way through

  8. Serve them hot with a mint coriander chutney, any dip or salsa

  9. You can also serve them on a bed of salad or use them in schwarma or falafel rolls

  10. They can be frozen very well. Enjoy!

Guys do enjoy this recipe and I think it can be used in a variety of ways like of course as falafel starters, on a salad, you can also make a yoghurt based curry with this and these can be also frozen very well. Let me know how it turned out. 

My Creative World: Cooking, Textiles, and Zurich Cooking has always been more than just preparing meals for me — it’s a little adventure, a way to slow down, and a chance to play with flavors and textures. I love creating everyday recipes that are plant-forward and Indian-inspired, carrying warmth, comfort, and a little curiosity in every dish. Some mornings, it’s the simple ritual of brewing masala chai; other days, it’s experimenting with seasonal vegetables, spices, or a new twist on a family favorite. Through cooking, I celebrate small moments, explore memories, and share stories — whether in my kitchen, in classes at Klubschule Migros, or here on the blog. Just like cooking, working with textiles and upcycling is a way to transform everyday materials into something new and unexpected. I love reimagining scraps of fabric, playing with colors and textures, and letting ideas unfold naturally. The Zurich Bag grew from this same curiosity — a playful project born at the House of Creativity, where old sun blinds found a second life as something practical, beautiful, and full of story. Each bag carries a little piece of life, creativity, and the joy of making something with care.

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