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 Tabbouleh, Roasted Eggplant Chickpea Baba Ghanouj, and Easy Oil-Free Dill Avocado Dip.
2tablespoonsgluten-free breadcrumbsfor dusting the pan
Instructions
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 Silpat. Spread 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.