Falafels are such an easy meat-free little nugget of flavour! They’re high in protein and can be made gluten free so they’re very accessible for a lot of diets! What’s even better is this quick and easy recipe I’ve created where they’re baked, not fried! Make a double batch and freeze them to reheat for a quick snack on their own or put them in a pita like we did for an easy meatless Monday meal!
Here’s how I made them:
- 1 can chickpeas, drained and rinsed
- 1 md onion, quartered
- 1 tsp cumin
- 1/2 tsp paprika
- 2 Tbsp parsley
- 1 clove garlic
- 1 tsp lemon zest
- juice from half a lemon
- salt and pepper to taste
- 1/2 tsp baking soda
- 3 tbsp flour (I typically use quinoa flour or all purpose flour)
All you do is throw the ingredients in your food processor and pulse until a course paste is made. I dropped them by scoop full onto a parchment lined baking sheet then pressed them down into puck-like nuggets and baked them at 375* until they were golden and crisp. (10-15 mins). At this point you can serve them or let cool and freeze them to reheat later!
We served ours for supper in whole wheat pitas with tzatziki sauce and lettuce. I made a greek salad and oregano spiked shredded potatoes to accompany them and today’s Meatless Monday supper was a hit! (To be fair, E ate his pita deconstructed and dipped his falafel in ketchup and balsamic dressing…whatever works!).
Falafels are one of my favourite things ever and yours look great. Will try them out later!
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