Name: Falafel
Ingredients: 2 15-ounce cans garbanzo beans (chickpeas), drained and rinsed; 1 medium yellow onion, chopped; 3 cloves garlic, chopped; 4 Tbsp fresh parsley, chopped; 1 Tbsp arrowroot powder; 4 tsp ground coriander; 2 tsp ground cumin; Sea salt and black pepper to taste

Recipes » Side Dishes » Falafel

By The China Study Quick & Easy Cookbook

(5)

I love falafel 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.

Yield: 4 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

2 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
1 medium yellow onion, chopped
3 cloves garlic, chopped
4 Tbsp fresh parsley, chopped
1 Tbsp arrowroot powder
4 tsp ground coriander
2 tsp ground cumin
Sea salt and black pepper to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

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.

Cooking Tips

1. 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.
2. 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.