Ready to try plant-based? Do these 5 things first!

grab it!

Baked Falafel

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

learn more

Browse

Recipes

Nutrition

Pregnancy & Mama

Mindset

Lifestyle

free mini course!

Intuitive Eating
Training

get it!

learn with me

Plant-Based Basics
For Women

My signature course that teaches you how to stop dieting, meet your nutrition needs, & put plant-based eating into practice. 

join the course

Welcome to Plant-Based Mavens! 

Freebies

The supplement guide

download

The Plant-based Meal Plan Guide

Get it

Your Fertility Checklist

grab it

want more free goodies?

get them all

Freezer friendly falafel, Hormone Balance Diet, Kayli Anderson Nutrition

Baked Falafel

Yield: 12 large patties or 16 small balls

Author: Kayli Anderson MS RDN
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.

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 400F. Line a sheet pan with parchment paper.
  2. In a food processor, pulse the onion and garlic until finely chopped.
  3. Add remaining ingredients and pulse until a well-combined dough forms.
  4. 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.
  5. Place coated falafel balls on the lined sheet pan. Using the palm of your hand, slightly flatten each ball.
  6. 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.
Created using The Recipes Generator

PREVIOUS POST

NEXT POST

YOU MIGHT ALSO LIKE...

Browse the PBM Freebies Suite to grab all of our valuable women's health resources.

04

12 things to do now for a happy, healthy, and natural pregnancy.

03

A step-by-step guide to meal planning like a plant-based pro with simple, delicious recipes.

02

Everything you need to know to choose the right nutrition supplements for you!

01

While you're here...

Grab some freebies