Baked Chickpea Falafel



Vegan I Gluten Free


Serves: 12-15 balls

Time: 50 minutes


1 (16 ounce) can chickpeas, rinsed & drained

1 yellow onion, chopped

2 cloves garlic, chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 tbsp. cumin

1 tsp. salt

1/2 tsp. coriander powder

1/4 tsp. cayenne pepper

1/4 tsp. pepper

1/2 lemon, juiced

1/4 cup blanched almond flour

2 tbsp. tahini

1 tbsp. sesame seeds


Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.


In a food processor, add the chickpeas, onion & garlic, pulse 10-15 times, or until the mixture is chopped but not a paste.


Next, add the fresh herbs and spices to the mixture and pulse to combine.


Add the lemon juice, almond flour, and tahini. Pulse until well mixed and a dough is formed. To adjust the consistency, add more water or more flour slowly.


Transfer the mixture into a bowl and stir in the sesame seeds. Roll into 12-15 small balls and set on the baking sheet.


Bake for 18 minutes and then flip and bake for another 15-18 minutes.



Alternately you can put 1 tbsp. avocado oil in a skillet over medium-high heat. When hot, but not smoking, add about 6 falafels to the pan, working in batches, rotating every 2 minutes, or until all sides are browned.


Keep leftovers stored in the fridge 3-5 days.


Note: The falafel go great topped on a salad or with your favorite hummus. Add your favorite leafy greens to a bowl with olives, bell-pepper slices, cucumber, tomato, and a lemon wedge!


Health Tip: Chickpeas, also known as garbanzo beans, are an ancient legume. They are rich in fiber, protein, vitamins and minerals including iron, phosphate, calcium, magnesium, manganese, zinc, selenium, vitamin C, vitamin B-6, vitamin K... They are also a resistant starch, meaning they won’t spike blood sugar levels. If you have trouble digesting beans, try soaking them overnight and cooking them instead of buying canned.

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