Ingredients
Scale
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2–3 cloves garlic, minced
- 1/2 small onion, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1–2 tablespoons olive oil
- Your favorite bowl toppings: quinoa, lettuce, tomatoes, cucumbers, pickled onions, hummus, tahini sauce, etc.
Instructions
- In a food processor, combine the drained chickpeas, parsley, cilantro, garlic, and onion. Process until finely ground but slightly chunky.
- Add the cumin, coriander, baking powder, red pepper flakes, salt, and pepper. Pulse until combined without over-processing.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Form the falafel mixture into small balls and place them spaced apart on the baking sheet.
- Lightly brush the falafel with olive oil and bake for 20-25 minutes, flipping halfway through until golden brown.
- Prepare bowl ingredients and assemble: base of quinoa or lettuce, baked falafel, and preferred toppings and sauces.
Notes
- Avoid over-processing the falafel mixture for a better texture.
- Use fresh herbs for enhanced flavor.
- Include baking powder to lighten the falafel.
- Customize spices to your personal taste.
- Ensure falafel is firm to the touch and golden brown before baking it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg