Baked Green Chickpea Falafel

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Baked Green Chickpea Falafel Bites - Healthy, Gluten-Free, Oil-Free, Plant-Based, Middle Eastern Vegan Recipe
Baked Green Chickpea Falafel Bites – Healthy, Gluten-Free, Oil-Free, Plant-Based, Middle Eastern Vegan Recipe

Medium |  Servings: 4  |  Ready In: 20 minutes |  Yield: 12 falafel

These oil-free baked falafel are a cinch to make and are a healthy source of vegan protein. Bright flavors from parsley, cumin, and coriander are mashed with chickpeas for an authentic taste of the Middle East. They also make tasty gluten-free appetizers.  Serve with Quinoa TabboulehRoasted Eggplant Chickpea Baba Ghanouj, and Easy Oil-Free Dill Avocado Dip.

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 bunch parsley, stems removed and roughly chopped
  • 1 clove garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • Dash of cayenne (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons brown rice flour
  • 2 tbsp. gluten-free breadcrumbs (for dusting the pan)

How it’s Done

Preheat oven to 350F.

To make the Green Chickpea Falafel mix: In a food processor, combine the chickpeas, chopped parsley, garlic, coriander, cumin, paprika, cayenne (if using), baking soda, and salt.
Puree until well chopped, scraping down the sides of the bowl as needed.  Add the brown rice flour. Puree to combine.

The falafel mixture should hold together. If it crumbles, it is too dry — drizzle in a tablespoon or two of water. If it’s too wet, add another tablespoon or two of brown rice flour.

To shape and bake the Green Chickpea Falafel: Line a large baking sheet pan with either parchment paper or a non-stick SilpatSpread the gluten-free breadcrumbs into a thin layer.

Portion a couple of tablespoons for each falafel. Use your hands to flatten the falafel into a small puck-like disk. Place the falafel on baking sheet. Flip so that the falafel has the breadcrumbs on both sides. This will help give it some crunch. Repeat with the remaining Green Chickpea Falafel mix. You should get about 12 falafel.

Bake at 350F for 15 minutes, until crispy on the outside and warm in the center.

Yield: 12 falafel

Serve with Quinoa TabboulehRoasted Eggplant Chickpea Baba Ghanouj, and Easy Oil-Free Dill Avocado Dip.

Shape your falafel into your preferred shape.: disks, footballs, or flatter cakes.
Shape your falafel into your preferred shape.: disks, footballs, or flatter cakes.

Chef Katie’s Tips: 

Skip the Breadcrumbs: You can skip using the breadcrumbs if you’re avoiding for dietary reasons.

Portion Scoop: A small portion scoop is essential for a professional chef. It will make you a better cook by making you more efficient and consistent.

Freezer-Friendly: Make a double-batch of these falafels. After baking them, store extras in an air-tight container (or wrap in foil) in your freezer. When you’re hungry, pop right into a 350F oven for 7-8 minutes, until warm in the center.


Nutrition Facts

Serving size: 1/4 of a recipe (about 3 falafel).

Calories 130.39

  • Total Fat 2.04g 3%
  • Saturated Fat 0.21g 1%
  • Cholesterol 0mg 0%
  • Sodium 613.83mg 26%
  • Potassium 241.8mg 7%
  • Total Carbohydrates 22.82g 8%
  • Fiber 5.45g 22%
  • Sugar 3.09g
  • Protein 6.28g 13%
  • Calcium 4.22mg <1%
  • Iron 41.09mg 228%
  • Vitamin A 459.52IU 9%
  • Vitamin C 1.59mg 3

Shopping and Gear List

  • Portion Scoop Set, 3 PCS
  • Simply Organic – Coriander – 2.29 oz.
  • Bob’s Red Mill Organic Whole Grain Brown Rice Flour 24 Ounce
  • Simply Organic, Cumin, 2.31 oz

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