This crispy vegan baked falafel is a healthier version of the favourite, low in oil and egg free. No frying needed, it's a simple and nutritious weeknight meal.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 15falafel
Ingredients
½cuponion1 smallish onion
3-5clovesgarlic*
½cupfresh parsley/cilantroor a combination*
2cupschickpeascooked or canned
¼cuptahini paste
2tablespoonsolive oil
Juice of one lemon
1teaspoonmaple syrup
3tablespoonsground flax
3tablespoonsbread crumbs*
1tablespoonground cumin
Saltpepper, and hot pepper to taste
Instructions
Heat the oven to 425F and line a baking sheet with parchment paper.
In the bowl of a food processor, pulse the onion, garlic, and herbs until finely chopped.
Add the remaining ingredients and pulse until the mixture is sort of smooth but with some pieces of chickpea (see the photo below).
Form the mixture into small balls and place on the baking sheet, leaving a space between each to allow for browning. Go for about 4 cm by 4 cm. Bake for 25-30 minutes, flipping gently at the halfway mark. I just use my fingers to flip them.
Try these with yogurt (sub cilantro/parsley for the dill), hemp, or avocado sauce!
Notes
1. Increase or decrease the amount of garlic as you'd like. I usually use five or six, but I love garlic.
2. Seriously, use the fresh herbs. They're just not the same without it.
3. Use gluten free bread crumbs to make them gluten free, or double the amount of flax and decrease the tahini by a tablespoon. They won't be quite as crispy without breadcrumbs.