LOVE falafel, but not the fat that accompanies the traditionally fried version.
This recipe produces falafel that still has the same amazing flavors as like the traditional version, but without any additional oil.
- 1 cup dried chickpeas soaked in 4 cups
- 1 medium onion, chopped
- 1 cup fresh parsley, chopped
- 3 cloves garlic, peeled and chopped, or
3-4 teaspoons, minced
- 2 Tablespoons of lemon juice (or juice
from one lemon)
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- Cayenne pepper to taste
oven to 400 degrees Fahrenheit.
and drain soaked chickpeas, then add chickpeas to the bowl of a food processor
and pulse until coarse.
onion, garlic, parsley, lemon juice, and spices to chickpeas, then pulse in a
food processor until the consistency is a fine ground (no large chunks).
a spoon or scoop to portion approximately 2 tablespoons of falafel batter onto
a parchment-lined baking sheet.
for 20-25 minutes or until golden brown and cooked throughout. Serve and eat!
Nutritional Information: Serving
size: 1 recipe | Servings per recipe: 1| Per Serving: 93.8 kCal | 0.6 g. fat, 0.2
g saturated fat, 0 g trans fat | 48 mg sodium | 16.6 g carbohydrates, 4.2 g
fiber, 3.6 g. sugar | 4.8 g protein
*Recipe adapted from Pass the Plants
Last updated December 9, 2020