Skip to main content

Baked Falafel [Food Processor Attachment]

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

  • Total Time41 Minutes
  • Yield
    10
  • DifficultyIntermediate

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

  • ½ small 80 g red onion, quartered
  • 2 garlic cloves, peeled
  • 1 cup 23 g fresh parsley leaves, washed, dried well
  • 1 ¼ cups 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 1/4 cup chickpea liquid]
  • ¼ cup 60 g tahini
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon salt, optional, optional
  • 1 ½ teaspoons ground black pepper

Directions

    1. Preheat oven to 425°F (215°C). Place lightly oiled pan or sheet tray in oven for 15 minutes while you complete the recipe.
    2. Fit the Food Processor with the Multi-Use Blade.  Place onion, garlic, parsley and cilantro into the Vitamix container and secure the lid. Pulse 6-8 times to chop uniformly. Place remaining ingredients into the container on top of the chopped herb mixture and secure the lid
    3. Start the machine and 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. Secure the lid. Start the machine an 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.
Only Compatible With
Food Processor Attachment
Image of Blenders

Nutrition

1 serving (65 g)
Calories 140
Total Fat 5g
Total Carbohydrate 18g
Dietary Fiber 4g
Sugars 3g
Protein 7g
Sodium 145g
Saturated Fat 0.5g

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.
Share the Result

Did You Make It?

Rate the Recipe
Share Your Fav Recipes

Create Your Recipe Book

Sign Up Now

What Else Did You Want To Make Today?

Popular Searches