Baked Falafel
Author: 
Recipe type: Vegan, Gluten Free
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 ppl (13-18 Balls depending on size)
 
Healthy take on a delicious traditional Mediterranean dish
Ingredients
  • 2 cups - chickpeas, cooked
  • 1 tablespoon - vegetable broth
  • 1 cup - onion, finely chopped
  • 2 cloves - garlic, minced
  • 3 tablespoons - fresh parsley, chopped
  • 1 tablespoon - fresh cilantro
  • 1 teaspoon - lemon juice
  • 1 teaspoon - olive oil
  • 1 teaspoon - coriander
  • 1 teaspoon - cumin
  • ⅛ teaspoon - cayenne pepper
  • 2 tablespoons - chickpea flour
  • 1 teaspoon - baking powder
  • ½ teaspoon - sea salt
  • ¼ teaspoon - fresh pepper
  • Tahini Tahini Dressing
  • 2 cloves - garlic
  • 1 tablespoon - tamari
  • 3 tablespoons - raw apple cider vinegar
  • ¼ teaspoon - sea salt
  • ½ cup - water
  • 2 tablespoons - nutritional yeast flakes
  • ⅓ cup - tahini
  • 2 tablespoons - almond butter (have also used natural peanut butter)
Instructions
  1. Preheat the oven to 375. In the food processor add chickpeas and blend, then place them in a large mixing bowl.
  2. In a medium sized frying pan add the vegetable broth and onions and cook until they are translucent. Add the garlic and continue for another 3 – 5 minutes. Then add them to the chickpea mixing bowl, and add the remaining of the ingredients. Mix well with your hands and then form them into balls approximately the size of golf balls. Put them on a parchment paper lined baking sheet and cook for 44 minutes. 22 minutes on each side. They will turn slightly brown and crispy.
  3. For the dressing, put all the ingredients in the blender and blend until smooth.
  4. Serve with diced tomatoes on vegan naan bread or collard greens
Recipe by the vegan ginger at https://www.theveganginger.com/baked-falafel/