I love making falafels. I make them ahead of time and have them ready for a quick snack or served with homous for a quick lunch with a fresh salad.
Health Benefits - Gluten Free, Low Sugar Nut Free, Soy Free
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
- 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
- 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.
- 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 .