Baked Falafel

Falafel is one of my go-to’s when I eat out. There is something just SO perfect about digging into a falafel wrap or a falafel bowl. Although falafel sounds like a highly nutritious meal (because it is packed with so many beautifying herbs and foods like garbanzo beans), it can sometimes be the opposite. Falafel is typically fried in overly processed oils which can take a toll on your wellbeing. While I love a fried falafel on occasion, I love making baked falafel at home. Baked falafel will help you avoid all of those heavily processed oils that fried foods are typically fried in.

This recipe is so easy to make and it is vitamin and nutrient dense packed. i love meal prepping a huge batch at the beginning of the week and serving as a snack or in a salad bowl with foods like kale, pickles and red cabbage.

You will need a blender or food processor to make this recipe.

Makes about 18 falafel cakes

Ingredients:

1 can garbanzo beans, drained and rinsed
3/4 cup fresh cilantro
3/4 cup fresh parsley
1/4 of a yellow onion
4 peeled garlic cloves
1 tbsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp smoked paprika
1 tsp baking powder
2/3 cup almond flour

Directions:

Preheat your oven to 375. Line a baking sheet with parchment paper. Add the first 9 ingredients to a high speed blender or food processor and blend until smooth. Then fold in the baking powder and almond flour and mix until well combined. Then begin to scoop out 1 1/2 tbsp of batter and place onto the baking sheet. Place in the oven for 20 minutes. Remove from heat. then using the back of a spoon or fork, press down gently to flatten into a falafel shape. Option to spray or drizzle the falafel with avocado or olive oil for extra crispiness. Then place back in the oven and bake for another 15-20 minutes. Remove from heat and enjoy.

I dipped my falafel in my favorite green goddess dressing found here!