I’ve always adored falafel, but I only indulge in the takeout kind (read: fried) on occasion. I decided to create my own healthy baked falafel recipe as a filling, healthy and delicious alternative.
One of the benefits of living in the suburbs is that there aren’t many healthy food options and we’re surrounded by gross chain restaurants. Now, that may not sound like a benefit, but it certainly ensures that we cook at home and avoid eating out like the plague. We’re saving money and much healthier as a result.
We have country souls and have decided that the cottage isn’t enough to make us happy anymore. We’ve been on the hunt for our own slice of lakefront to live on full time. The cottage will become a rental and the suburbs will be in our rear view – can’t wait!
Getting away from the noise and pollution will do our bodies and my creative spirit so much good. I’ll be more inspired to write and have the perfect scenic backdrop. Sweet Redemption will be releasing imminently and I’ll be sharing an update with you soon.
Thank you so much for your support as I’ve made my dream a reality. I am so grateful that you’re here. Now onto the falafel!
Healthy Baked Falafel
This healthy baked falafel is authentic, delicious and packed with protein. It doesn’t use oil, so you can indulge guilt-free.
This recipe serves 8.
- 1 pound of dry chickpeas
- 1 small white onion, diced
- 1/4 cup of parsley, chopped
- 2 tablespoons of minced garlic
- 2 tablespoons of buckwheat flour
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/4 teaspoon of cardamom
- Black pepper, to taste
- Cayenne pepper, to taste
- 2 eggs (or flax eggs)
- Soak the dry chickpeas in cold water overnight. They expand, so it will seem like you have a lot more chickpeas the next day!
- Rinse the chickpeas and then dry them
- Put the chickpeas in your food processor (I have a Ninja, but would rather own a Vitamix – one day!) and add the remaining ingredients – onion, parsley, minced garlic, buckwheat flour, cumin, coriander, cardamom, black pepper, cayenne pepper and 2 eggs
- Pulse all the ingredients together until a coarse paste forms. Don’t over process or you’ll end up with hummus
- Pour the mixture in the a large bowl and refrigerate for at least 2 hours, but ideally overnight to ensure the mixture is easy to work with
- Form the mixture into balls and bake them at 350º until they are golden brown and stuck together. You can dip them in tahini for added deliciousness!
Have you ever tried falafel?
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