Fabulous Falafels…a meatless monday!


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!).


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