Crispy Baked Falafel
These crispy baked falafel are delicious, so easy to make and super healthy. Make a large batch and freeze them for meal planning!
Ingredients
- 2 1/2 cups dry chickpeas, soaked in water overnight, makes 4 cups of soaked chickpeas
- 2 cups parsley, packed
- 1/2 cup cilantro, packed
- 3/4 onion, quartered
- 6 garlic cloves
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon cumin
- 1 teaspoon baking soda
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, in mixture
- 1/2 cup olive oil, for baking
Instructions
- Add the onion and garlic to a food processor and process for a minute
- Next add the chickpeas, parsley, cilantro, olive oil, baking soda and all the spices and process for a few minutes until well combined and mixture holds together
- Refrigerate for a minimum of 1 hour (do not skip this)
- Add the 1/2 cup olive oil on a baking sheet and spread evenly
- Form the Falafel patties ensuring they are not too thin (approx 1/2 - 3/4 inch thick) and place on the baking sheet
- Bake at 375F for 25 mins, then flip Falafel and rotate pan, and bake for a further 20-25 mins until golden brown
Notes
Dry chickpeas will double in size once you soak overnight. Therefore start with about 2-2.5 cups of dry chickpeas to get 4 cups soaked chickpeas
Using canned chickpeas will yield a much more moist dough and may not hold into patty shapes. You may need to add flour. But using dry chickpeas is recommended for optimum results.
Serving: 1serving, Calories: 653kcal, Carbohydrates: 65g, Protein: 21g, Fat: 36g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 23g, Sodium: 958mg, Potassium: 1069mg, Fiber: 19g, Sugar: 12g, Vitamin A: 2206IU, Vitamin C: 39mg, Calcium: 157mg, Iron: 8mg
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