Have you heard of falafel? Do you prepare this vegan, tasty, and nutritious meal?
Though people who consume it usually fry it, in today’s article, we will present an excellent baked version. When you try this falafel, you will never get enough of it, believe us!
It is the crispiest and healthiest falafel that tastes the same as the fried one, but without the caloric burden. Amazing, right?
What is great about this baked version of falafel is that it goes great with so many other foods. Plus, you can prepare it batches and keep them in the freezer to use them whenever you need to prepare a quick, yet delicious lunch, snack or dinner.
Whether you eat them as a light dinner with hummus dip or put them in whole-wheat sandwich, they are a great choice- they are healthy, rich in nutrients, and suitable for people who follow a plant-based diet, but also for those who want to try out new and exciting meals.
Come on; let us check out the recipe together!
Delicious Oven-Baked Falafel Recipe
You will need:
1 cup of dried chickpeas (soaked in water overnight)
½ cup of red onion, chopped
1 cup of parsley or cilantro, chopped
3 garlic cloves, peeled
A tbsp of cumin, ground
½ tsp of kosher salt
A tsp of baking powder
A tbsp of sesame seeds
2 tsp of lemon juice
2 tbsp of olive oil or other preferred oil
Preparation:
Preheat the oven to 400 degrees Fahrenheit. Then, grease a baking sheet with oil. Put the chickpeas in a food processor with the onion, parsley, garlic, cumin, salt, baking powder, lemon juice, and sesame seeds. Blend until the ingredients are minced, but not pureed.
Scoop out the blend and begin forming small, 2-inch balls. Gently flatten them to create a patty-like shape.
Place the patties on the baking sheet and brush them with oil. Put them in the oven and bake them for 20 minutes until crispy and golden on the outside. Halfway, flip them.
Tips for serving:
- Place the falafel in a tortilla, pita or sandwich bread
- Serve them with hummus and tahini dip
- Combine them in a salad with cucumbers, tomatoes, and onions
Sources:
