1/3 Photos of Baked Chickpea Falafel
2 hrs 15 mins
I like that the falafel are baked instead of pan-fried. I have made falafel before that fall apart in the pan. From a borrowed library book "The ultimate book of vegan cooking". Instead of cooking soaked chickpeas by boiling you may prefer to pressure cook them. Gluten-free if gf ingredients are used. Can be served with a salad, on pita bread or with tahini. Cooking time does not include overnight soaking of the beans.
My Private Note
Units: US | Metric
- 1Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
- 2Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
- 3Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
- 4Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
- 5Preheat your oven to 180°C (350°F ).
- 6Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
- 7Roll the balls in olive oil and place them on a baking sheet.
- 8Bake for about 30 minutes, or until golden brown.
- 9Serve falafel immediately.
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Nutritional Facts for Baked Chickpea Falafel
Serving Size: 1 (93 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 77.4
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 332.3 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 3.1 g
- Sugars 1.6 g
- Protein 3.1 g