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.
1/2 cupchopped parley or cilatroor can add 1/2 cup of each herb for more flavour.
3Tbspoat or chickpea flouror unseasoned bread crumbs
2 Tbsptahini (sesame seed paste)
1/2-1 lemon, juiced
1Tbspolive oil
1egg
2-3garlic cloves, minced
1/4tspbaking powder
1/4tsp cumin
pinchsalt and pepper, to taste
Lemon Tahini Dressing
1/4cuptahini
3Tbspwater
2Tbspolive oil
1Tbspmaple syrup
1tspsesame oil
1garlic 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.