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Baked Falafel

This baked version of falafel creates a healthier snack or meal perfect for your enjoyment.

  • Total Time41 Minutes
  • Yield
    10 Tablespoon
  • DifficultyIntermediate
Baked Falafel.jpg

Dietary Interests

Gluten-Free, High Fiber
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Submitted by

Vitamix

Ingredients

  • ½ 80 g small red onion, quartered
  • 2 garlic cloves, peeled
  • 1 cup 23 g fresh parsley leaves, washed, dried well
  • 1¼ cup 35 g fresh cilantro leaves, washed, dried well
  • 3 cups 550 g canned chickpeas, drained, rinsed
  • ⅓ cup 40 g chickpea flour
  • 1 large egg, or ¼ cup chickpea liquid
  • ¼ cup 60 g tahini
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon salt, optional
  • 1½ teaspoons ground black pepper
  • vegetable Tablespoon as needed

Directions

    1. Preheat oven to 425°F. Place lightly oiled pan or sheet tray in oven for 15 minutes while you complete the recipe.
    2. Place onion, garlic, parsley and cilantro in the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 6-8 times to chop uniformly. Place remaining ingredients, except vegetable oil, into the Food Processor Work Bowl on top of the chopped herb mixture.
    3. Start the machine and allow to process for 30 seconds, or set timer for 30 seconds and allow machine to complete programmed cycle.
    4. Once Food Processor has completely stopped, remove the lid and scrape down the sides of the Food Processing Work Bowl. Secure the lid. Start the machine and allow to process for additional 30 seconds.
    5. Scoop the falafel dough onto warm prepared sheet tray in 2.75 oz. scoops, about 1/3 cup scoops per ball. (an ice cream scoop can help tremendously with this.) Once all have been scooped, flatten slightly and place into preheated oven.
    6. Bake for 15 minutes and remove from oven, and flip each gently. Bake for an additional 15 minutes. Serve in pita bread with desired condiments.
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Nutrition

1 serving (65 g)
Calories 140
Total Fat 5g
Total Carbohydrate 18g
Dietary Fiber 4g
Sugars 3g
Protein 7g
Sodium 830g
Saturated Fat .5g

Chef's Note

Make sure tahini is thoroughly mixed in jar before using to incorporate oil back into the paste. To make vegetarian/vegan substitute liquid from drained chickpea for the egg.

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