Falafel
This baked Falafel Recipe is fresh, authentic, and requires just 10 minutes of prep! It's crispy on the outside, fluffy in the middle, and packed with fresh herbs. Bonus: it's vegan!
Servings: 12 falafel
Calories: 88kcal
Ingredients
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- 1 (15 oz) can chickpeas drained
- ½ yellow onion diced
- 4 cloves garlic
minced
- ½ cup packed cilantro
- ½ cup packed parsley
- 2 teaspoons
ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ cup panko
- Pita, hummus, Greek yogurt, lemon juice, cilantro, and feta optional, for serving
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with a silicone baking mat. Set aside.
- Mix flaxseed meal with 3 tablespoons water in a small bowl. Set aside for 15 minutes. This is your flax “egg”.
- Place flax “egg”, chickpeas, onion, garlic, cilantro, parsley, cumin, salt, pepper, baking powder, olive oil, lemon juice, and panko into food processor and process until combined into a coarse texture.*
- Use a large cookie scoop to scoop the mixture out onto the prepared baking sheet (you’ll make 12 falafel).
- Gently flatten each falafel slightly with your hand so that it is about 1/2-inch thick. *
- Bake for 30 minutes in preheated oven, flipping halfway through.
- Serve with optional garnishes and enjoy!
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Notes
Nutrition
Serving: 1falafel | Calories: 88kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg
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