Traditional falafel is deep-fried, but these baked versions are just as flavorful with a fraction of the oil. Chickpeas, herbs, and spices get pulsed in a food processor, shaped into balls, and baked until golden and crispy on the outside. Served in a bowl with fresh vegetables and a creamy dressing, they make a satisfying, protein-rich meal.
Ingredients
- 3 cups cooked garbanzo beans (chick peas) (about 1½ cups dried, soaked and cooked)
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 4 cloves garlic
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp cayenne
- 1 tsp Redmond Real Salt
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Serving: mixed greens, cucumber, tomato, red onion, hummus
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Add the chickpeas, parsley, cilantro, garlic, cumin, coriander, cayenne, salt, and lemon juice to a food processor. Pulse until combined but still slightly chunky. Do not puree.
- Shape into golf ball-sized balls (about 2 tablespoons each) and place on the baking sheet. Flatten slightly.
- Brush with olive oil.
- Bake for 25 to 30 minutes, flipping halfway, until golden and crispy.
- Serve over greens with cucumber, tomato, red onion, and hummus.
Notes
- If the mixture is too wet to shape, add a tablespoon of almond flour or coconut flour to help bind it.
- Make a quick tahini dressing: mix tahini, lemon juice, garlic, water, and salt.
- These freeze well. Bake from frozen at 400°F for 15 minutes.
.png)
.png)
