Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp baking powder
- 2 tbsp olive oil
- 2 tbsp lemon juice, freshly squeezed
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, combine chickpeas, parsley, garlic, cumin, baking powder, olive oil, lemon juice, salt, and pepper. Pulse until the mixture is coarse yet holds together.
- Form the mixture into small balls or patties approximately 2 inches in diameter.
- Place the falafel on the prepared baking sheet and bake for 20-25 minutes until golden brown and crispy.
- Let cool slightly before serving with tahini sauce or fresh vegetables.
Notes
- For added flavor, experiment by incorporating other herbs like cilantro or spices such as paprika.
- Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 falafels (100g)
- Calories: 160
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg