We’re obsessed with this recipe in our house! Falafels have long been a favorite food of ours, and this baked version does not disappoint! Made with fresh herbs and lots of spices, it’s rich in flavor and high in nutrient-content. They’re great on salads, in pitas, and just as they are. We love them with tzatziki (see below) or tahini sauce. Enjoy, and feel free to thank Anthony and Cathy Masiello for creating this flavorful dish!!!

Fabulous Baked Falafels

Anthony Masiello

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Lunch, Main Course

Cuisine Mediterranean

Servings 4

Ingredients

2 cups chickpeas, in liquid, strained, reserve liquid
3 cloves garlic
1 medium onion, peeled and chopped into large pieces
1/2 bunch fresh parsley
1/2 bunch fresh cilantro
1 tbsp Braggs liquid aminos or low sodium soy or tamari sauce
2 tsp ground cumin
1 tsp ground coriander
1/2 cup old-fashioned rolled oats
2 tbsp ground flax seeds
Black pepper to taste
*Cayenne pepper, optional, to taste (about 1/8th tsp)

Instructions

Preheat oven to 425°F
Combine chickpeas, garlic, onion, parsley, cilantro, Braggs in a food processor, and process until coarsely mixed. Stop processor, and push or scrape down as needed. May have to do this a few times, to push everything in. Can add small amount chickpea liquid if needed until the mixture blends thoroughly.
In a large mixing bowl, combine processed chickpea mixture, cumin, coriander, flax seed, pepper, and oats to create a batter thick enough that you can clump it together. (Can add additional oats, if needed.)
Place 12 clumps (loosely shaped like balls) on a parchment paper lined baking sheet.
Bake at 425°F for 25 minutes, or until golden brown
Enjoy!

Notes

-From Eatandlivehealthfully.com

Keyword Baked, Gluten-free, oil-free, vegan, whole food, plant-based

Anthony and Cathy Masiello (veggiesfordinner.com) making the Fabulous Baked Falafel before a plant-based recipe swap.

Tzatziki Sauce