Yield: 12 large patties or 16 small balls
Prep time: 15 MCook time: 30 MTotal time: 45 M
Wrap them in lettuce wraps, pita, or tortillas, or serve them over a bed of quinoa and veggies or in a salad. Falafel is so versatile! Make them in a large batch – they freeze well.
- 2 cloves garlic, peeled
- ½ red onion
- 2 15-oz. cans chickpeas, drained and rinsed
- ½ cup fresh parsley leaves
- ½ cup whole wheat breadcrumbs, plus more for coating (or sub gluten-free breadcrumbs, or whole wheat or gluten-free flour, or finely chopped nuts like almond)
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- In a food processor, pulse the onion and garlic until finely chopped.
- Add remaining ingredients and pulse until a well-combined dough forms.
- Pour remaining breadcrumbs (of finely chopped nuts) into a bowl. Scoop about ¼ cup of dough and roll it into a ball. Roll each ball in the breadcrumbs (or finely chopped nuts if substituting). Repeat to make about 12 balls.
- Place coated falafel balls on the lined sheet pan. Using the palm of your hand, slightly flatten each ball.
- Bake for 30 minutes, flipping once after 15 minutes. Serve over a bed of greens or wrapped in a whole grain pita with cucumber, tomato, and a drizzle of tahini.
- Layer cooled falafel between layers of parchment paper in a freezer-safe container. Store for up to 3 months.
- To reheat, place in the refrigerator overnight to thaw. Preheat oven to 400F. Place thawed falafel on a sheet pan and bake for about 15 minutes or until hot.