I love a good falafel. Not only are they plant-based but packed with nutrients from herbs, beans, and spices. I prefer them baked over fried, which is rare for a falafel, so I set out to create a recipe after testing many that just weren’t cutting it for me!
•Do allow time for prep work and for cooling (the mixture needs to fully cool before forming into shape and baking). I say give yourself a total of 2 hrs prior to being ready to bake, and more if you’re making the sides.•
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If making the pickled cabbage, make that first, then falafels.
Suggested toppings: pickled cabbage (recipe below), diced cucumber, chopped tomatoes, tahini, kalamata olives, parsley, and mint.
Baked falafel recipe
Ingredients for falafel [all organic]
1 can chickpeas, drained, rinsed and pat dry as much as possible
1/2 cup yellow onion, minced (as small as possible)
3 garlic cloves, minced
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
1/2 tsp ground cumin
1/4 tsp of coriander (I use freshly ground)
1/2 tsp Maldone salt
1 tsp raw sesame seeds (optional)
3 TBSN garbanzo flour
1/2 tsp baking soda
EVOO
Chiffonade fresh mint (place to the side for topping)
Directions
Add all ingredients except for garbanzo flour, baking soda, and EVOO to a large bowl. Use wooden spoon to gently mix all the ingredients
In two batches: Add mixture to a food processor and blend* until mixture forms a thick, well blended consistency. *Use spatula to scrape sides down and continue to blend, pulsing if needed.
Add all of the blended mixture to a large bowl
Combine the garbanzo flour and baking soda and stir so well mixed
Fold in the flour blend into the garbanzo mixture in small amounts using a spatula. Do this slowly, a little at a time.
Place mixture into the freezer for 30-minutes or refrigerator for apx 2-hours until cool to the touch.
Turn on oven to 375 degrees F
Place parchment paper over large baking sheet
Brush moderate amount of EVOO over the paper
Remove mixture from freezer
Using a large spoon/tablespoon, spoon mixture into palms and gently roll into even size balls (a bit smaller than a golf ball) and arrange on parchment paper, spaced out about 1.5-2”
Cook for apx 15 mins. One side of the falafel with slightly flatten a little. Gently the falafel over and cook another 15-20 mins. *They should be slightly golden brown on each side.
Remove and allow to sit untouched for apx 5-7 minutes, other wise they will be too mushy
Plate over lettuce or a wrap (I use a pan fried, no oil, Siete wrap). Top with pickled cabbage, cucumber, tomatoes, tahini, kalamata olives, and mint. (That’s how I do it)
* Note that my oven runs cooler, so cook time can vary!
Pickled purple cabbage recipe
Ingredients [all organic]
Apx 1.5 cups of thinly sliced purple cabbage
2 large garlic cloves, smashed
2 tsp Maldone salt
8-10 black pepper corns
1/4 tsp red chili flakes
3/4 cup red wine vinegar
3/4 water
Directions
Boil the water. Once boiled, add vinegar (only boil vinegar if you want alcohol content removed) and bring again to boil allowing to fully boil for apx 1 minute.
Place boiled liquid mixture into bowl. Add all other ingredients and stir a few times ensuring liquid is fully covering all ingredients. If not, add more liquid.
Allow to sit for a minimum of 2 hours
Drain and remove any garlic and pepper bits
Serve over falafel or on the side
