Baked Falafel
These flavorful Baked Falafel patties are easy to prepare and make for a great protein source for wraps, buddha bowls and salads!
Servings: 20 falafels
Calories: 205kcal
Ingredients
- 2 cups dried chickpeas soaked for 4-6 hours
- ⅔ cup chopped red onion
- 1 cup fresh parsley leaves packed
- 1 cup fresh cilantro leaves packed
- 6 garlic cloves minced
- 2 teaspoons sea salt
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ cup olive oil
Instructions
- Soak the dried chickpeas for 4-6 hours. Drain and rinse.
- Preheat your oven to 375 °F and line a baking sheet with a silicone baking mat or liberally spray it with cooking spray. Set aside.
- Place all of the ingredients into a large food processor and process until a fairly smooth, moldable "dough" forms. Scrape down the sides of the bowl if necessary. This could take anywhere from 5-10 minutes, depending on the strength of your processor.
- Shape 2 tablespoons worth of falafel dough into a patty ½-inch thick. Repeat until all of the dough has been formed into patties. The patties won't expand in the oven so you should be able to fit them all onto one baking sheet.
- Bake the falafel patties for 13 minutes. Remove the baking tray from the oven and flip over each patty. Bake for 10-13 more minutes until cooked through and golden brown on each side.
- Serve in fresh pita with the BEST Hummus, lettuce, tomato and Lemon Tahini Dressing!
Notes
You can store any leftover falafel in an airtight container in the fridge for up to a week. Alternatively, you can freeze them for 2-3 months to use at a later date.
Nutrition
Serving: 2falafels | Calories: 205kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 480mg | Potassium: 427mg | Fiber: 8g | Sugar: 5g | Vitamin A: 643IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 3mg