Baked Herbaceous Green Falafel
A vibrant, nutrient-dense take on the classic Middle Eastern staple, packed with fresh parsley, cilantro, and mint then baked to golden perfection.
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Ingredients
- 2 cups Dried chickpeas, soaked overnight (not canned)
- 1 cup Fresh flat-leaf parsley
- 1 cup Fresh cilantro
- 1/4 cup Fresh mint leaves
- 4 pieces Garlic cloves, peeled
- 1/2 cup Red onion, chopped
- 1 tablespoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 1 teaspoon Sea salt
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Sesame seeds(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and generously grease a large baking sheet with one tablespoon of olive oil.
- 2
Drain and rinse the soaked chickpeas thoroughly, ensuring they are patted very dry with a kitchen towel.
- 3
Place the chickpeas, garlic, onion, parsley, cilantro, and mint into a food processor.
- 4
Pulse the mixture until it reaches a coarse, grainy texture, being careful not to turn it into a smooth paste.
- 5
Add the cumin, coriander, salt, and baking powder, then pulse a few more times to incorporate.
- 6
Scoop about 2 tablespoons of the mixture at a time and form into small patties or balls, placing them on the prepared baking sheet.
- 7
Brush the tops of the falafel with the remaining olive oil and sprinkle with sesame seeds if using.
- 8
Bake for 15 minutes, then flip the falafel and bake for another 10-15 minutes until the exteriors are crisp and golden brown.
Nutrition per Serving
285
Calories
12g
Protein
38g
Carbs
11g
Fat
10g
Fiber
4g
Sugar
580mg
Sodium
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