Falafel is a traditional Middle Eastern recipe made with ground fava beans and chickpeas. It’s often deep fried, but for a healthier version I’m choosing to bake the falafel which still tastes amazing.
Vegan Baked Falafel
Recipe type: Entree
Cuisine: Middle Eastern
- 2 cups cooked or canned chickpeas (well rinsed)
- ½ cup raw sunflower seeds, shelled
- ⅓ cup onion, chopped
- 3 tablespoons sesame seeds (for rolling the falafel into)
- 3 tablespoons fresh parsley, cilantro, mint (each chopped)
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 juiced lemon (about 2 tablespoons)
- 1 tablespoon brown rice flour
- 1 teaspoon baking powder
- 1 teaspoon coriander, ground
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon sea salt
- fresh ground black pepper
- With an oven rack in the middle position, preheat oven to 375 degrees.
- In a food processor, process the drained chickpeas into small pieces. Add all ingredients except the sesame seeds and process until a smooth dough.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Roll in the sesame seeds.
- Place on a baking sheet with parchment paper.
- Bake for 13 minutes, then remove the falafel from the oven and carefully flip each one. Return the pans to the oven for another 13 to 15 minutes, until the falafels are lightly browned on both sides.
- Serve with tahinni dressing or tzatziki dip
Process into a smooth dough