This Baked Falafel is a healthy upgrade from the traditionally fried falafel. Featuring powerhouse garbanzo beans, this dish is packed with protein, fiber, and B vitamins and is an excellent replacement for meat in vegetarian and vegan diets. Adding these to a wrap with hummus and veggies or as a dipper with a tahini dressing will surely please your little eaters.
1 (15-oz.) can chickpeas, well drained and patted dry
2 Tbsp. garbanzo bean flour
1/4 cup packed fresh cilantro
3 scallions, green and white parts, chopped
3 garlic cloves, finely chopped
1 1/2 Tbsp. sesame seeds
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. sea salt
2 Tbsp. extra-virgin olive oil
Preheat oven to 400⁰F.
Add all ingredients to food processor and blend until combined but not pureed.
Moisten hands and roll into 16 balls (about 1 1/2 Tbsp. each) and place on unbleached parchment paper-lined baking sheet.
Pat with fingertips into 2-inch diameter patties.
Bake until lightly browned, about 22 minutes. Cool on tray.
Scale up! Instead of prepping the falafel just for lunch, scale up and make it for dinner too. To prep enough for family dinner, just double or triple the measurements. This will really simplify your meal prep for the week.