Prep Time: 10 mins | Cook Time: 24 mins | Servings: 15 patties
A very good friend came to the house earlier this week. She brought me this tasty baked falafel, even taught me how to make them! I was glad she came over because I badly needed a new dish. These falafel are protein-packed patties perfect for topping bowls and salads.
These are made with canned chickpeas, and there is no need to soak! An easy and quick way to recreate Israel’s finest. Unlike the traditional way of doing falafel which is to use dried chickpeas and soak them overnight. The rest of the ingredients you can find in your pantry. So there is no reason to skip this easy-baked falafel. Plus, these are great and not to mention, vegan and gluten-free!
Try this falafel very soon! If desired, you can even serve this with a sauce or dip such as hummus or tahini.
1/4 c. chopped onion
1 15-ounces can of chickpeas, drained and rinsed
1/2 c. fresh parsley
3 cloves of fresh garlic
2 tsp lemon juice
1 tbsp olive or avocado oil
1 tsp ground cumin
pinch of cayenne
3/4 tsp sea salt
1/2 tsp baking soda
1 tsp ground coriander
olive or avocado oil cooking spray
3 tbsp oat flour
How to make Easy Baked Falafel
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using oil, grease a baking sheet.
Step 2: Into a food processor, add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt, and cayenne. Blend until just mixed. Make sure not to over-process or the mixture will end up with hummus. Then, whisk in the baking soda and oat flour.
Step 3: Shape the mixture into small patties to make about 15 patties. On the prepared baking sheet, place the patties. Bake in the preheated oven for about 10 to 12 minutes. Then, flip the patties and continue to bake for an additional 10 to 12 minutes or until the falafel are golden and completely cooked.
Serving: 3falafel Calories: 143kcal Carbohydrates: 24g Protein: 6g Fat: 5g Sodium: 648mg Fiber: 6g Sugar: 1g