Yield: 4 servings

I love falafel. I eat them as an appetizer, in a pita with Green Sauce (recipe in full cookbook), or even on pizza. But I don’t want all the added fat that would normally be in a deep-fried dish. So, I bake it instead and the results taste as good as the fried original.



  1. Preheat the oven to 375°F.
  2. Add everything to a food processor and process, leaving a little texture to the beans.
  3. Using a small ice cream scoop or tablespoon, shape the mixture into balls. Place on a nonstick baking sheet and bake for 10 minutes.
  4. Turn the falafel over and bake for another 8–10 minutes.
VARIATION—BREAKFAST FALAFEL PATTIES: Follow steps 1 and 2 in the recipe above, adding ½ teaspoon of ground fennel seeds and ½ teaspoon of crushed red pepper flakes. Using a small ice cream scoop or tablespoon, shape the mixture into balls. Place them on a nonstick baking sheet and press them to ½-inch thickness. Bake them as above.
MAKE IT EASY: If you happen to have baked sweet potatoes on hand, you can use them in place of the garbanzo beans. You’ll need 1¾ cups of mashed sweet potatoes. The added sweetness of the earthy potatoes makes great falafel, and it’s a nice way to sneak another serving of vegetables into your family’s food.

Even on a busy schedule, your meals can be simple, healthy, and delicious! Nobody knows this better than Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook and Better Than Vegan. In The China Study Quick & Easy Cookbook, Sroufe takes kitchen time management to the next level and provides menu plans, pantry lists, and more than 100 delicious plant-based recipes that are quick, easy, and multipurpose.   Recipes are reprinted from The China Study Quick & Easy Cookbook by arrangement with BenBella Books. Copyright © 2015, Del Sroufe and edited by LeAnne Campbell, PhD.
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