Baked Falafel

Baked Falafel
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 320.88 calories, 13.53g protein, 10.91g fat, 43.75g carb, 8.11g dietary fiber, 2.05g saturated fat, 6.46g total sugar, 0.0g added sugar
Significant source for: Protein, Fiber, Calcium, Copper, Manganese, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12, Folate.


4 Servings

1  cup dried chickpeas, soaked overnight, drained before use

1/2  medium red onion, roughly chopped

1/4  cup all-purpose flour

2  tablespoons olive oil

1  tablespoon garam masala

1  tablespoon freshly squeezed lemon juice

1  jalapeño pepper, stemmed, seeded, and roughly chopped

4  cloves garlic, roughly chopped

1  tablespoon nutritional yeast (optional)

2  cups chopped fresh cilantro

1  teaspoon salt


step 1.

Preheat the oven to 400°F.

step 2.

In a food processor, pulse everything together until the mixture resembles coarse sand. Do not over blend. Evenly divide the mixture into 8 portions, about 2 to 2.5 oz each. Roll each portion into a ball or flatten into a disk. Place them on a baking sheet and into the preheated oven for 30 to 35 minutes or until they are lightly browned. Flip halfway through the baking.