Baked Falafel
Rated 5.0 stars by 1 users
Category
main dish
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Level
level 1
Baked Falafel is a healthier take on the traditional deep-fried version. Made with soaked chickpeas, fresh herbs, and a blend of spices, these falafel are crispy on the outside and tender on the inside. Perfect for a nutritious meal, they can be enjoyed in lettuce wraps, salads, or on their own.
Ingredients
- 1 tbsp avocado oil (plus extra to grease the pan)
- 1 cup dried/uncooked chickpeas (rinsed and soaked for at least 4 hours, preferably overnight in the fridge)
- 1/2 cup onion, chopped
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 4 cloves garlic, quartered
- 1 tsp pink Himalayan salt
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
Directions
Preheat oven to 375 F and coat pan with avocado oil
In the food processor, combine the chickpeas, along with the onion, parsley, cilantro, garlic, Pink Himalayan Salt, pepper, cumin, coriander, and avocado oil. Process the mixture until it reaches a smooth consistency, which should take about 1 minute
Using your hands, take approximately 2 tablespoons of the mixture at a time. Form the falafel into small patties, roughly 2 inches in width and ½ inch thick. Arrange each falafel onto the greased pan
Bake for 25 to 30 minutes, remembering to flip the falafels halfway through the baking process carefully. They should achieve a deep golden hue on both sides
Recipe Note
It is best to use uncooked chickpeas instead of canned. Canned chickpeas make the falafels too moist. Also, their starch molecules have already separated, which decreases their binding ability.
It can be stored in the refrigerator for up to 4 days or in the freezer for several months.
Try with our Hummus
1 comment
Made these the other day. I love them! Had missed eating them when doing low carb/keto diet. Suggestion – make sure you eat them with like a yogurt dip or a dip made from cottage cheese, they do get a little dry.