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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. 

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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

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