From Scratch Baked Falafel
From Scratch Baked Falafel
3
Plant Protein
This falafel is light, airy, & clean without the heavy fried coating you’d typically find with falafel at a restaurant
Ingredients
- chickpeas, 1 15 oz can drained & rinsed
- red onion or shallot, 1/2 small roughly chopped (optional, if you don’t love onion)
- fresh garlic, 2 cloves minced
- fresh parsley, 1/4 cup chopped
- fresh mint, 1/4 cup chopped
- ground cumin, 1 tsp
- ground coriander, 1 tsp
- cayenne pepper, 1/4 tsp
- lemon juice, 1 tbsp
- salt & pepper, to taste
- all-purpose flour or gf flour, leave on side in case binding is needed, 2-3 tbsp
- evoo
Directions
Preheat oven to 375°
Add all ingredients to a food processor with a drizzle of olive oil—you could also mash & mix by hand, but it will be labor-intensive! If the mixture seems too moist, or not packing together well, add in flour to bind.
Taste test the falafel mixture. if all is good, make your falafel balls by scooping a generous tablespoon amount & forming into a falafel ball in your hands (dampen hands & keep hands damp to prevent mixture from sticking everywhere).
Place falafel on a baking sheet & coat the tops with oil. Enter into oven & bake for 15 minutes, then remove from oven, flip falafel, lightly coat with oil & enter back into oven. bake for an additional 10-15 minutes until you’ve reached a golden brown falafel.
Serve baked falafel as a protein addition to your fave greek dish.