Crispy Baked Falafels
Typically, falafel are fried in oil and high in fat. This whole-food, plant-based recipe offers a much healthier (and equally delicious) way to enjoy falafel.
I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on pizza. But I don’t want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and baked falafels taste just as good as the fried original.
INGREDIENTS
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium yellow onion, chopped
- 6 cloves garlic, chopped
- 4 tablespoons chopped fresh parsley
- 1 tablespoon arrowroot
- 4 teaspoons ground coriander
- 2 teaspoons ground cumin
- Sea salt and black pepper, to taste
INSTRUCTIONS
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, and salt and pepper to taste) in a food processor and process, leaving a little texture to the beans.
- Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet, and bake for 25 minutes. Crispy Baked Falafels
- Turn the falafel balls over, and bake for 20 minutes more.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/
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