Oil Free Falafel
Kelly Jensen
This oil free falafel recipe is baked in the oven, and uses canned chickpeas and pantry staple ingredients and spices, a great make ahead lunch, sandwich, or wrap! Serve with a heap of fresh tabbouli, a side of hummus, and enjoy!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dinner, Lunch
Cuisine American, Mediterranean
Servings 12 falafel
Calories 17 kcal
1 No-Salt-Added Chickpeas 3 cloves garlic chopped ½ cup sweet onion chopped 2 cups fresh parsley chopped (I use both leaves and stems) 2 teaspoons baking powder 1 teaspoon cumin 1 tsp coriander 2 tablespoons ground flaxseeds 2 tablespoon water Sea Salt and Black Pepper
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Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and grease with cooking spray as desired.
Add all the falafel ingredients to a food processor and pulse for about 15 to 30 seconds to combine. The falafel dough should be chunky still.
Divide dough into 12 sections and roll each into a ball, then smooshing down with your palms to form flat patties.
Place patties on the parchment paper and bake for 30 minutes, flipping halfway.
Remove from oven and enjoy on a pita or wrap, with hummus, pickled veggies, and loads of sprouts!
Calories: 17 kcal Carbohydrates: 2 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Sodium: 78 mg Potassium: 85 mg Fiber: 1 g Sugar: 1 g Vitamin A: 845 IU Vitamin C: 14 mg Calcium: 62 mg Iron: 1 mg
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