Coppell Personal Trainer –
Healthy Recipe Baked Falafel Submitted by Lise-Lott Meyer
- 15 to 20 can chickpeas drained OR 1 cup dried chickpeas, soaked for 24 hours and drained
- ½ onion
- 6 Tbsp of chopped parsley and/or cilantro (I’m doing 2/3 parsley, 1/3 cilantro)
- 2-3 cloves garlic, depending on your taste
- 1 tsp cumin
- 2 tsp coriander
- 1 tsp chili powder
- Pinch of cayenne
- Couple of Tbsp of Olive oil for the falafel and for the baking sheet!
- Salt & Pepper to taste
- You’ll need a food processor too.
It is important to note that I am using cooked chickpeas, which is fine, but if you’d like to get all traditional, simply soak a cup of dried chickpeas in fridge for 24 hours and use those.
Turn the oven on to 400 F
Roughly chop the herbs, onions and garlic.
I know most people are like “LOL WHY?” but my food processor hates big pieces. I bet yours does too. So be nice to it.
Throw everything in the food processor.
You’ll want to pulse it, scraping down the sides until everything is finely processed and combined but not pureed. If you’re having problems getting it to come together, add a tiny bit of olive oil to get it going.
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The mixture should be slightly wet and hold together well.
Taste everything at this point and adjust seasoning as needed. J Form balls and bake in oven. The falafel will be baked at 400 degrees F about 20 minutes. Roll balls around on baking sheet once in a while. Serve with Salad or in Pita bread with tzatziki as dressing.
