The first time I had falafel was at a restaurant I went to years ago at garbanzo mediterranean grill and I was in love with them. This falafel is super delicious! It's also a great source of protein, potassium, middle east flavor, and is gluten-free. It's also baked and not fried to make it more healthy. I plan on making these in falafel lettuce wraps or in a big Mediterranean bowl! Yum!
|Baked Falafel |
Servings: makes 23 each
One 15-oz. can chickpeas, well drained
1 onion, very finely chopped (pamperedchef food chopper)
1/4 cup nutiva coconut flour
1/4 cup water
3 tsp. dried parsley
1 garlic clove, minced
1 Tbs. chopped fresh cilantro
1/2 Tbs. ground cumin
1/2 tsp. baking powder
1/4 tsp. lemon juice
1/8 tsp. paprika, or more to taste
black pepper and salt, to taste
1. Preheat oven to 375 degrees F. Place all ingredients in a high powered blender (blendtec) or food processor until mostly creamy.
2. With a cookie scoop, make 23 balls and gently place them on a lined baking sheet. Slightly press each ball down.
3. Bake falafel in the oven for 10-15 minutes. Remove baking sheet from the oven, and carefully turn each falafel. Return to the oven and bake for an additional 10 - 15 minutes, until golden brown and slightly crispy.
4. Cool down for 5 min. and place in a closed container in the fridge or freezer.
Recipe source: ahappyharvest