This baked falafel is a good vegetarian protein source, high in fiber, and free of saturated fat. Plus, it's easy to make!
Course Appetizer, Main Course, Side Dish, Snack
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
13 hourshours
Total Time 13 hourshours40 minutesminutes
Servings 4(click to scale)
Calories 180kcal
Ingredients
1lbcanned garbanzo beansdry
1 gallonwater
6ozyellow onionchopped
3/4ozfresh garlicminced
1tspbaking powder
1/2ozfresh cilantrochopped
1/2tspsalt
1 1/2 tspsalt
1/2tspground black pepper
1/2tspground cayenne pepper
2Tbsplemon juice
1/4cupwater
12 sprayscooking spray
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Instructions
Soak the chickpeas in first listed water overnight, at least 12 hours. Drain.
In a food processor, pulse chickpeas until well ground, do not puree.Add onions, garlic, baking powder, lemon juice, cilantro, salt, cumin, pepper, and cayenne. Pulse until mixture is evenly distributed and holds together when formed into a ball. If mixture is too dry, add a small amount of water, just for mixture to hold a shape.Cover and refrigerate for 1 hour.
Prepare a sheet tray with pan spray. Scoop into 1 oz. portions. Flatten slightly to form patties. Place falafel patties on sheet tray.Bake in a 350F degree oven just until golden brown and heated through, about 25 minutes, flipping halfway through. DO NOT OVER BAKE; falafel dry out in the oven if overcooked.