Description
An easy baked falafel recipe that’s also gluten-free! Crispy on the outside and tender on the inside. A great quick vegan protein for salads, pita sandwiches, and bowls that are full of fresh herbs and flavor. Baked, not fried and no overnight soaking involved!
Ingredients
- 3 garlic cloves
- 1 small onion, chopped
- 2 large handfuls cilantro leaves or a cilantro/parsley mix (about 2 cups total)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 tablespoons tahini paste
- 1/4 cup almond flour or almond meal (see notes)
Instructions
- Preheat to 450 degrees F. Line a baking sheet with parchment paper and brush or spray with a little oil.
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In a food processor, pulse the garlic cloves until finely chopped. Then add the cilantro, onion, , cumin, salt, and pepper until finely chopped. Add the chickpeas and tahini and pulse until everything is well incorporated. Scrape the mixture into a bowl and stir in the almond flour or meal.
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Form the mixture into twelve small patties, about 1 heaping tablespoon each (note: the mixture will seem a little wet, but should still be shapeable). Arrange the patties on the lined baking sheet. Bake, flipping the patties and rotating the pan halfway through, until golden brown and crispy on the outside, 20 to 25 minutes.
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Serve the falafel with veggies of choice and this green tahini sauce, if desired.
Notes
Almond Flour. Both almond flour and almond meal work here. You can either buy almond flour or make your own almond meal by simply blending 1/4 cup raw, unsalted almonds in a high-speed blender until a fine flour is made.
Leftovers. These falafel keep well in an airtight container in the refrigerator for up to 4 days or in the freezer for several months. To enjoy leftovers from the fridge, heat some oil in a skillet, add the falafel, and cook until heated through. To reheat after freezing, thaw in the refrigerator and then bake at 350 degrees F for 15-20 minutes or until crispy.