Baked Falafel
Falafels are a Mediterranean dish that are made with chickpeas and typically fried. However, baking falafels is a fantastic way to have a delicious, high protein, and an excellent source of folate without all the added fat. This recipe is an easy and quick way to make falafels. My kids love helping out with forming the balls with our cookie scoop that has a trigger release. They are gluten-free, make for a great appetizer and/or main dish. Can also be easily be frozen and used for future school lunches. There are so many great options for toppings and dips for falafels. In this recipe, I am a big fan of lemon tahini. We also used Sabra hummus as who has time to make multiple dips in one day?
Please share your favorite toppings and dips, along with your comments on this recipe. Enjoy!!!
tag @shelbylaranutrition with your gorgeous falafels.
Baked Falafel
Ingredients
- 1 19oz (or 2 cups) chickpeas, drained and rinsed
- 1/4 cup green onion, chopped
- 1/2 cup chopped parley or cilatro or can add 1/2 cup of each herb for more flavour.
- 3 Tbsp oat or chickpea flour or unseasoned bread crumbs
- 2 Tbsp tahini (sesame seed paste)
- 1/2-1 lemon, juiced
- 1 Tbsp olive oil
- 1 egg
- 2-3 garlic cloves, minced
- 1/4 tsp baking powder
- 1/4 tsp cumin
- pinch salt and pepper, to taste
Lemon Tahini Dressing
- 1/4 cup tahini
- 3 Tbsp water
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 tsp sesame oil
- 1 garlic clove, minced
- salt to taste (or 1/4 tsp)
Instructions
- Pre-heat oven to 375°. Lightly coat a baking tray with cooking oil.
- Combine the chickpeas, green onion, parsley, flour, tahini, lemon, garlic, baking powder, cumin, egg, salt & pepper in a food processor. Pulse on and off until well mixed. You want a chunky mixture, not pureed.
- Form into 16 balls. Use a cookie scoop with a release or about 2 Tbsp of mixture and roll into a ball. Flatten slightly with back of fork on the baking sheet.
- Bake in the oven, turning once for 15-20 minutes or until golden.
Lemon Tahini Dressing
- In a small bowl, whisk together the tahini, water, lemon, olive oil, maple syrup, sesame oil, garlic, and salt until smooth.
- If the dressing is too thick, add more water, 1/2 Tbsp at a time, until it is a drizzable consistency
Enjoy falafels in a pita or over a green salad. Drizzle with tahini dressing. Can add as a spread in pita. Add sliced tomatoes, cucumber, lettuce, and green onions to the pita.
Notes
