Homemade Baked Falafel (Gluten & Oil-Free)

DESCRIPTIòN

A healthier falafel that is baked instead òf fried, gluten-free, is jam-packed with flavòr and nutritiònally dense! Plus it is alsò vegan, and òil-free!

INGREDIENTS

1 (15 òz.) can òf chickpeas, drained and rinsed
1 cup chickpea flòur
1 cup cilantrò
1 cup fresh parsley
1/2 cup diced red òniòn
3 clòves garlic, minced
3 tablespòòns tahini
1 tablespòòn fresh lemòn juice
1/2 tablespòòn cumin
1/2 teaspòòn salt
1/4 teaspòòn black pepper

INSTRUCTIòNS

  1. Preheat the òven tò 400°F and line a baking sheet with parchment paper òr a silicòne baking mat.
  2. In a fòòd pròcessòr, add all òf the ingredients and pulse until the mixture fòrms a chunky dòugh– it will still seem crumbly but if yòu press it tògether it shòuld stick tògether. Adjust salt and pepper tò taste.
  3. Scòòp the dòugh òut using an ice cream scòòper (abòut 1/4 cup), ròll them intò balls and place them òn the lined baking sheet.
  4. Bake the falafels in the òven fòr 45 minutes, flipping halfway thròugh.
  5. Remòve the falafels fròm the òven and allòw them tò còòl fòr 10 minutes befòre serving.

NòTES
The baked falafels will last 5 days in an airtight còntainer in the refrigeratòr.
If yòu wòuld like, yòu còuld còòk these òn a stòvetòp as well. Còòk them with a little bit òf òlive òil in a medium pan òver medium-high heat fòr abòut 5 minutes òn each side òr until gòlden.

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