Crispy Oven Baked Falafel Recipes
OVEN BAKED FALAFEL
Learn how to make crispy baked falafel from canned chickpeas without the deep-frying! With a food processor and only 20 minutes in the oven this can be a new favorite vegetarian weeknight meal.
Provided by Lauren Schmidt
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF. Using the spray oil grease the baking sheet and set aside.
- In a food processor add onion. Pulse 5 to 6 times to mince the onion. Transfer onion to a clean tea towel/dish rag. Over a bowl or sink ring the towel around the minced onion draining as much liquid out as possible. Transfer the onion back to the food processor.
- Add in the parsley, cilantro, garlic, lemon juice, cumin, salt, baking soda, & all-purpose flour to the food processor with the onion. Pulse 6 to 8 times to mix everything. Add in the chickpeas. Continue to pulse the food processor until everything is minced, stopping to scrape down the sides if necessary.
- oTo make falafel patties scoop about 3 tablespoons of the mixture into your hand and form a patty then laying it down on the sheet pan. (Or if you happen to have an ice cream scoop use that to easilyf measure out balls of falafel, then forming patties.) Continue to make patties with the rest of the mixture.
- Using a spray oil lightly oil the tops of each of the patties. Transfer to the oven and bake 10 minutes.
- Very carefully flip each of the falafel over (they might still seem loose at the point so be careful so they don't break apart). Bake an additional 10 minutes until the falafel patties are golden brown. Serve immediately.
Nutrition Facts : Calories 193 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 falafel patties, Sodium 863 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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