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.
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
Instructions
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
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.
