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!).