Vegan Baked Falafel
This vegan baked falafel recipe 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!
Ingredients
- 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 flaxseeds
- 2 tablespoon water
- Himalayan Sea Salt and Pepper to Taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and grease with olive oil or cooking spray it desired. A little oil helps the falafel to crisp while they cook!
- 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!
Nutrition
Calories: 17kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 78mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 845IUVitamin C: 14mgCalcium: 62mgIron: 1mg
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