Easy Baked Falafel2012-06-06
- Yield : 10-12
- Servings : 2-3
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Here is a great lunch, dinner, or snack year-round! If you are baking these in the summer, get up early to avoid the heat. These will keep for several days and can be reheated in a toaster oven (or microwave). The texture of these falafel balls will be slightly different than what you are used to. That is caused by baking versus frying, and using baking powder and potato starch instead of flour. These baked falafel balls are Passover Kosher!
These super-easy Baked Falafel are such a treat! This recipe uses wholesome and healthy ingredients, so you can feel good about preparing them for the whole family. You will need garbanzo beans, green onions, garlic, parsley, lemon juice, olive oil, coriander, cumin, crushed red pepper, potato starch, and baking powder. Pretty affordable and easy to find, right? Let’s see how we can prepare them.
From Plant-Based on a Budget:
Baked Not Fried
Apart from their delicious taste and amazing benefits, these baked falafels are fantastic because there isn’t any frying involved. Preparing falafel usually requires frying them in a large amount of oil and it’s done in batches. In summary, it’s a lot more work and unnecessary oil, so this recipe is the ultimate winner.
As easy as these are to make, it is a great idea to make them in batches and save them for your weekly lunches. Trust us, there are so many delicious ways to eat falafel! Should we explore some ideas?
The classic way to enjoy these delicious balls is inside some pita bread pockets with varied veggies and topped with some tahini-based sauce which is so delicious, but how else could we enjoy them? They’d be a perfect addition to a macro bowl or any leftover bowl you make. You could also make a few burgers out of the falafel mix and eat them in a bun. So good! Let us know if you come up with any other ideas.
Photo by Alfonso Revilla
- 1 (15-ounce) can of garbanzo beans
- 1 bunch of green onions, finely chopped
- 2 to 3 garlic cloves, finely chopped
- ¼ cup of fresh Italian parsley, chopped
- ½ of a lemon, juiced
- 1 teaspoon of olive oil
- 1 teaspoon of coriander
- 1 tablespoon of cumin
- 1/2 teaspoon of crushed red pepper
- 3 tablespoons of potato starch
- 1 teaspoon baking powder
- Salt and pepper, to taste
Preheat your oven to 350 degrees F (175 degrees C)
Drain and rinse the garbanzo beans. Place them in the bowl of a food processor, wiz on high for 20 seconds.
Place all of the remaining ingredients into the food processor. Wiz until you have a doughy texture.
Use a spoon, scoop out a golf-ball-sized piece and place it on a parchment paper-lined baking sheet. Line out the entire batch, about 10-12 balls. Slightly flatten with your palm or a spatula.
Bake for 25-30 minutes or until firm. Do not flip while cooking.
I served mine on pita with fresh lettuce, parsley, and tomatoes. Top with a tahini mixture (equal parts water and tahini paste with a squirt of lemon). Trader Joe's tahini is already mixed and ready to use.
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