Sometimes I get cravings for falafel, but I always regret eating it when fried. Something about the oil used or amount of it just leaves my stomach unsettled. So I played around with baking it, while it’s not exactly the same as traditional falafel, it definitely satisfies my craving for it. Plus, you cut out a ton of fat and that’s always a bonus – right?
Keeping chickpeas on hand is a must for me. My pantry is always full of dried garbanzo beans for moments like this. I highly recommend cooking your own, but I completely understand if buying canned is easier for you. Traditionally falafel is made by just pulsing dried chickpeas, also know as chickpea flour. But I really like using cooked chickpeas, I have no idea if that’s weird at all but hey, it works for me!
I hope you all give this recipe a try. I love to use the oven over frying any day. You can really crisp these up if you crank up the heat towards the end and add a touch of vegetable stock on each side. Just make sure to use unbleached parchment paper or a non-stick baking sheet. These are also vital in my kitchen, especially for oil-free baking and they result in a super quick and easy clean up!
- 1 quart Chickpeas, cooked
- 2 tbsp Garbanzo Bean Flour
- 2 tbsp Nutritional Yeast
- Handful of Cilantro or Parsley, to your taste preference
- 1 tbsp Flax, ground
- 3-4 cloves of Garlic, minced
- 1/2 cup Onion, diced (I used red/purple)
- 1-2 tbsp Coconut Oil, optional but recommended
- 1/2 tbsp Turmeric, ground
- 1 tsp Red Pepper Flakes, ground
- 1 tsp Cumin, ground
- Black Pepper, to taste
- Pink Salt, to taste
- Sesame seeds, to coat – optional
- Tahini to top, optional (recipe below)
- Start off by soaking dried chickpeas from the night before. If you’re pressed for time then canned will do – but I highly recommend soaking and simmering your own beans for this. I’ll share a full step by step on my “process” for that very soon. In the mean time, this tutorial is great for explaining everything.
- Preheat your oven to 375 degrees F.
- In a high-speed blender or food processor, add everything (minus optional toppings) and pulse till somewhat smooth. I typically leave a bit of it not blended.
- Line a baking pan with unbleached parchment paper or a reusable silicon baking sheet.
- Portion out your batter using a 1 inch scoop, (I like to roll a few of them in sesame seeds!). You can either leave them in this dome shape or flatten them. Just adjust the cooking time to compensate for that.
- If you’re leaving them in the dome shape, bake for 22-24 minutes, flipped halfway through. If you flatten them, bake for 15-18 minutes, flipped halfway through.
- Serve warm, topped with cilantro tahini sauce and enjoy!
- 1/4 cup [url href=”http://theplantstrongvegan.com/lets-eat-zesty-tahini/” target=”_blank”]Zesty Tahini[/url]
- 2 tbsp Cilantro, lightly chopped
- Pink Salt & Pepper, to taste
- Measure and blend everything till smooth.
- Chill for 10-15 minutes and serve cold over turmeric falafel.