The fresh herbs in this baked falafel add a bright flavor and an ever so slight bitterness that goes really well with the warmer, slightly sweet cumin. Enjoy with your favorite whole wheat pita bread and tzatziki sauce.
Health Benefits – soy free, gluten free, low sugar, nut free
Prep: 30 Minutes | Freezing time: 1 – 2 hours | Servings: 8
The fresh herbs in this baked falafel add a bright flavor and an ever so slight bitterness that goes really well with the warmer, slightly sweet cumin. Enjoy with your favorite whole wheat pita bread and tzatziki sauce
Ingredients
1 cup dry chickpeas, soaked in water overnight or 2 cups cooked chickpeas
1 handful of fresh cilantro
1 handful of fresh parsley
¼ onion
3 garlic cloves
2 tsp cumin powder
Pinch of paprika
Juice of 1 ½ lemons
¾ tsp of sea salt or to taste
Black pepper to taste
½ cup sorghum flour
Method
- Preheat oven to 400 degrees F.
- Drain the chickpeas.
- Place all ingredients, except the flour, in a food processor.
- Pulse a few times until you get a smooth mixture with some small pieces of herbs remaining. Do not puree.
- Transfer to a bowl and add the flour. Knead well, and form into balls or patties.
- Place the falafels on a baking sheet lined with parchment paper and bake for 20-25 minutes.
Cooking Tips
- You can use oat, buckwheat or brown rice flour instead of sorghum flour.
- Serve with plant-based Tzatziki sauce.
- You can cook in an air fryer for 15 minutes.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 01 May, 2022.
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