Baked Falafel

by Jessica Mishra on May 30, 2011

Happy Memorial Day! The sun is not quite out yet in SF, so while I wait for it to make an appearance, I thought I would share this recipe with you!

I made this for my amazing friend and talented graphic designer when she came over for our weekly catch up/meeting of the minds. I figured we needed a little brain food, a meal high in healthy protein.

Falafel is common in many Middle Eastern cuisines and is often found as inexpensive food from street vendors. Falafel is usually fried, but I find it both easier and less oily to bake it in the oven. Falafel’s main ingredient is chickpeas or garbanzo beans. Chickpeas are high in fiber, which can help to lower cholesterol and balance the blood sugar. They are also high in many other key nutrients such as zinc and iron. This recipe is super easy to make, so whip up a batch and enjoy!

Baked Falafel Recipe

  • 2 cups cooked garbanzo beans/chickpeas (cook yourself or use canned)
  • 1 teaspoon curry powder
  • 2 -3 cloves of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons brown rice flour (or other flour)
  • Sea salt to taste

Preheat oven to 350 degrees. Add all ingredients to a food processor and process until mixed well. I like the mixture to still have some whole garbanzo beans in it. You can also mash the mixture yourself in a bowl with a potato masher.

Take the mixture and form into balls. Place on a greased cookie sheet and flatten with the palm of your hand. Bake for about 20-30 minutes or until slightly brown and crispy on the outside.

Add your falafel to a wrap or salad and drizzle with tahini sauce. Top with tomatoes and cucumbers for a delicious meal! I believe you could even freeze your falafel to take out for a quick meal on a later date. Bon Appetit!


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