Baked Falafel
Falafels are a Mediterranean dish that is 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. Read on to make this easy and quick way to make this dish.
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
Last up to 4 days in refrigerator. Can reheat gently in toaster or covered in oven for 10 minutes at 350°. Or freeze for several months.