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Crispy Baked Falafel

V • GF • DF
makes 12

1/2 yellow onion, chopped
approx 27 oz chickpeas (Organic Whole Foods 365 brand – no salt added).
4 cloves garlic, minced
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
pinch himalayan pink salt + black pepper.

Preheat oven to 375.
Strain chickpeas and place into a large mixing bowl.
Mash with a fork, leaving some whole chickpeas in place.
Chop remaining ingredients and mix in with chickpeas.
Add spices, lemon juice + extra virgin olive oil.
Mix well to combine.
Wet hands, shake off excess water and scoop up falafel mixture. Roll into a ball then press into a patty. Pack firmly in your hands.
Place on a parchment paper lined baking tray or reusable baking mat (the best thing ever).
Drizzle a little bit more evoo on top if you’d like.
Bake at 375 for 25 – 30 minutes, flipping halfway through so both sides get nice and golden brown and crispy.
Enjoy with homemade vegan tzatziki sauce, cucumber salad and roasted beets.

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