I’m a big fan of falafel, but unfortunately, grabbing a falafel in a pita sandwich from a fast-food stall isn’t all that healthy. Falafel is a middle-eastern dish, made out of primarily chick peas that are formed into a patty, and then deep fried.
I wanted to recreate this dish, but in a healthier, gluten-free and vegan version that packs big flavor, but wont ruin your diet. Made with plenty of chickpeas and spinach, these baked falafels will provide you with tons of protein, fiber, and iron. They make the perfect vegetarian or vegan meal! These baked falafel balls have no oil, and are baked in the oven instead of fried. You can also pan-fry them, in a light coating of avocado oil if you prefer the texture from frying.
I like to enjoy these baked falafel balls on top of salad with some pickled cabbage. If I’m in the mood for more of a sandwich or wrap, I make these baked falafels in lettuce wraps. You can also use whole wheat pita, or your favorite tortilla if you prefer!
- 1 can chick peas
- 1 cups spinach
- 1/2 cup parsley
- 2 tbsp oat flour
- 1 garlic clove
- 1/4 cup onion
- 1 tbsp. olive oil
- 1/2 lemon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Tahini Tumeric Sauce:
- 1/2 cup tahini
- 1/4 cup warm water
- juice of 1/2 lemon
- 1 garlic clove, finely chopped
- 1 tbsp honey
- 1/2 tsp. tumeric
- Preheat the oven to 375 degrees.
- Place all ingredients in a food processor and pulse until a dough forms.
- Line a baking pan with parchment paper
- Use a spoon, or your hands to make small falafel patties and place on your baking pan.
- Bake for 10-15 minutes, until falafel balls are golden brown around the edges.
- For the sauce, Mix all ingredients into a small bowl until incorporated.
- Serve with baked falafel