Baked Falafel
These baked falafel are incredibly easy to make with canned chickpeas, eliminating the need for soaking and reducing preparation time. Enjoy crispy, flavorful falafel without deep frying, perfect in wraps, salads, or with your favorite dips.
Instructions
- 1
Preheat your oven to 177 degrees C.
- 2
Drain and rinse the garbanzo beans (1 can). Place them in a food processor and pulse on high for seconds (20).
- 3
Place all remaining ingredients ( green onions (1 bunch), 3 garlic cloves (2 to), fresh italian parsley (0.25 cup), lemon (0.5), olive oil (1 tsp), coriander (1 tsp), cumin (1 tbsp), crushed red pepper (0.5 tsp), potato starch (3 tbsp), baking powder (1 tsp), and [salt and pepper]) into the food processor. Pulse until a doughy texture forms.
- 4
Using a spoon, scoop out golf-ball-sized pieces and place them on a parchment paper-lined baking sheet. Form about 10-12 balls. Slightly flatten with your palm or a spatula. Optionally spray/brush with [olive oil] for crispiness.
- 5
Bake for [25-30 minutes] or until firm. Do not flip while cooking.
- 6
Serve on [pita] with fresh lettuce, parsley, and tomatoes. Top with a tahini mixture (equal parts [water] and [tahini] paste with a squirt of [lemon juice]).
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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