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I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on pizza. But I don’t want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and baked falafels taste just as good as the fried original.

From The China Study Quick & Easy Cookbook

Crispy Baked Falafels

Ingredients

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, chopped
  • 4 tablespoons chopped fresh parsley
  • 1 tablespoon arrowroot
  • 4 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • Sea salt and black pepper, to taste

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, and salt and pepper to taste) in a food processor and process, leaving a little texture to the beans.
  3. Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet, and bake for 25 minutes.
  4. Turn the falafel balls over, and bake for 20 minutes more.

Comments (3)

(5 from 2 votes)
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Shelia Porter2 days ago
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My doctor printed out this recipe for me to try. OMG, it is delicious! It is one of my favorites and even the meat eaters in the family love it.

Astrid3 days ago
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Awesome recipe!
Will definitely keep this one in my arsenal.
Thank you.

Anna3 weeks ago
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Yum!!!!
I added a tablespoon of chopped fresh cilantro to this recipe and served in a whole grain pita with hummus, tomato, cucumber, and red onion. Delicious! Definitely going to be a frequent flyer.

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Crispy Baked Falafels

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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