Baked Falafel
The fresh herbs in this baked falafel add a bright flavor and an ever so slight bitterness that goes really well with the warmer, slightly sweet cumin. Enjoy with your favorite whole wheat pita bread and tzatziki sauce.
Prep: 8 mins
Cook: 25 mins
Yield: 8-10 falafels
Ingredients
Ingredients
- 1 cup dry chickpeas, soaked in water overnight or 2 cups cooked chickpeas
- 1 handful of fresh cilantro
- 1 handful of fresh parsley
- ¼ onion
- 3 garlic cloves
- 2 tsp cumin powder
- Pinch of paprika
- Juice of 1 ½ lemons
- ¾ tsp of sea salt or to taste
- Black pepper to taste
- ½ cup sorghum flour
Instructions
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. Drain the chickpeas.
- 3. Place all ingredients, except the flour, in a food processor.
- 4. Pulse a few times until you get a smooth mixture with some small pieces of herbs remaining. Do not puree.
- 5. Transfer to a bowl and add the flour. Knead well, and form into balls or patties.
- 6. Place the falafels on a baking sheet lined with parchment paper and bake for 20-25 minutes.
Cooking Tips
Cooking Tips
- 1. You can use oat, buckwheat or brown rice flour instead of sorghum flour.
- 2. Serve with plant-based Tzatziki sauce.
- 3. You can cook in an air fryer for 15 minutes.
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