Description
This Easy Baked Falafel Recipe is a healthier version of the popular deep-fried authentic falafel. They’re vegan, gluten-free, oil-free, and jam-packed with flavor. Enjoy this nutrient dense Middle Eastern dish in bowls, a pita pocket, wraps, or on their own dipped in hummus.
Ingredients
- 1 (15 oz.) can of chickpeas, drained and rinsed
- 1 cup chickpea flour
- 1 cup cilantro
- 1 cup fresh parsley
- 1/2 cup diced red onion
- 3 cloves garlic, minced
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, add all of the ingredients and pulse until the mixture forms a chunky dough– it will still seem crumbly but if you press it together it should stick together. Adjust salt and pepper to taste.
- Scoop the dough out using an ice cream scooper (about 1/4 cup), roll them into balls and place them on the lined baking sheet.
- Bake the falafels in the oven for 45 minutes, flipping halfway through.
- Remove the falafels from the oven and allow them to cool for 10 minutes before serving.
Notes
- The baked falafels will last 5 days in an airtight container in the refrigerator.
- If you would like, you could cook these on a stovetop as well. Cook them with a little bit of olive oil in a medium pan over medium-high heat for about 5 minutes on each side or until golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Entree, Lunch, Dinner
- Cuisine: Vegan, Gluten-free, Oil-Free
