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.

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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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