Baked Falafel Bites

by | Read time: 1 minute

Step away from the pre-made mixes and frozen concoctions. There’s no need for a quick, unhealthy fix; falafels are easier to make from scratch than you’d think. The delightful Middle Eastern nuggets are usually fried, but this better-for-you version is baked. Enjoy them inside a pita with lettuce and tomato, add them to a plate of greens or dunk them into this Cinnamon Tahini Dip.

Baked Falafel Bites on white plate #falafelrecipe | Vitacost.com/blog

Yields 7-8 bites

Ingredients

1 (15-oz) can chickpeas, drained with liquid reserved
1/4 cup fresh parsley
1 tsp. lemon zest
1-1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. pink salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 Tbsp. aquafaba (chickpea liquid)

Directions

  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  2. In a food processor, combine drained chickpeas, parsley, lemon zest, cumin, coriander, pink salt, black pepper and garlic powder and pulse to combine.
  3. Add aquafaba and pulse again so dough sticks together and does not crumble.
  4. Scoop out about 2 tablespoons for each falafel and place on prepared baking sheet. Press down lightly with the palm of your hand so they are slightly rounded but not flat.
  5. Bake for 20 minutes, flipping once halfway through. It’s done when the firm on the outside, but soft on the middle.