Falafel is such a versatile food. It can be served fried, over salad, in a pita, mixed with veggies, and so on. I tried frying this recipe but I always had a hard time keeping the balls together and not making the falafel taste oily. Baking these delicious protein packed falafel not only helps to keep their shape but makes them healthier and lighter. This recipe is vegan friendly and super easy.
Ingredients:
1 16 oz can of chickpeas drained and rinsed
1/4 cup chopped white onion
1 clove of garlic
1/4 cup fresh flat leaf parsley
2 tsp tahini paste
3 tbs whole wheat flour
1/2-3/4 tsp of salt to taste
1/2 tsp pepper
1 tsp cumin powder
1 tsp olive oil
1/2 tsp baking powder
cooking spray
Preheat your oven to 400 degrees
Using a food processor or a blender combine chick peas, onion and garlic and begin to blend lightly. Add flat leaf parsley, flour, salt, pepper, cumin, olive oil and baking powder. Blend all ingredients together. (If you like chunky falafel don’t blend too much.) Once you are finished spray your baking sheet with cooking spray. Use a spoon or an ice cream scoop to make falafel balls and place them on your baking sheet. Put into the oven for 12 minutes on each side for a total of 24 minutes baking. Then they are ready to serve.
Yields 10 falafel
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