Healthy Baked Falafel

I just made a TikTok of this recipe today (things I hoped I'd never say), and posted it tagging Josh Peck in the process. 

Because "CUMIN!!!", because Drake & Josh, because every episode is burned in my Nickelodean-flavored subconcious.  

If you didn't catch the reference and you grew up listening to Earth, Wind & Fire - congratulations. You likely ooze wisdom, buy new furniture (impressive), & I'm so honored to have your distinguished eyeballs on my little corner of the internet. 

On the other hand, if you didn't catch the reference and grew up saying things like "tablet" or "VSCO girl", hi sweet child. May this recipe bless your unteathered soul & make this planet greener with you in mind. 

Now if you'll excuse me. I have diapers to change, crippling anxiety to combat & Boy Meets World re-runs to indulge upon. 90's kids, roll call.

Prep time: 10 miN

Bake time: 30 min

Total time: 40 min 

Makes about 30 Falafel

Ingredients:

  • 2 cans chickpeas, drained and rinsed

  • 1 white onion, chopped

  • 2 cups fresh parsley

  • 1 cup fresh cilantro

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 2 tsp garlic powder

  • 2 tsp coriander

  • 4 tsp cumin

  • 4 tsp baking powder

  • 1/4 cup ground flax seeds (flax-meal)

  • Olive oil, for greasing (optional)

For serving: whole grain or gluten-free pita bread,

lemon hummus, cilantro/parsley, sliced olives, cherry tomatoes, garlic tahini or other favorite Mediteranean spreads & sauces.

Directions:

Preheat oven to 400 degrees F and line a large baking tray with parchment paper or grease generously with olive oil.

Add the drained and rinsed chickpeas to a food processor with the chopped onion, parsley and cilantro. Process until mixed but still slightly chunky.  

 

Then to the food processor, add in the sea salt, black pepper, garlic powder, coriander, cumin, baking powder and flax meal. Process thoroughly until smooth. 

Taking 2 tablespoons of the mixture at a time, roll the falafel into balls and press down to form a small patty shape onto the prepared baking sheet. Bake for 20 minutes, then remove, flip the patties over and bake for another 10 minutes on the opposite side. 

Remove the falafel patties from the oven and serve with warm pita, creamy hummus & garnish with your favorite Mediterranean toppings (I love sliced kalamata olives, cherry tomatoes, and more cilantro). 

Devour & ENJOY!

Store in the fridge for 4-5 days and enjoy for lunch or dinner all week long. 

 

These also freeze beautifully if you feel you won't move through the entire batch in one week! Simply let the falafel cool at room temp, place them on a baking tray in the freezer for an hour to flash freeze, then toss them in an air-tight container & keep frozen for up to 6 weeks for best flavor retention.  

Hope you dig these little disks as much as we do!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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