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.
Yields 7-8 bites
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)
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In a food processor, combine drained chickpeas, parsley, lemon zest, cumin, coriander, pink salt, black pepper and garlic powder and pulse to combine.
- Add aquafaba and pulse again so dough sticks together and does not crumble.
- 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.
- Bake for 20 minutes, flipping once halfway through. It’s done when the firm on the outside, but soft on the middle.