Easy Healthy Falafels Recipes

HEALTHY RECIPE FOR FALAFELS BAKED IN OVEN

Steps:

• Add all of the ingredients for the tzatziki dip (falafel dip) into a food processor, or blender.
• Blend until smooth, or slightly chunky depending on your preference. Adding a tablespoon of water at a time until you get to your desired thickness. I like it thick like a dip.
• Preheat the oven to 350°. Line a baking sheet with parchment paper.
• Add all of the ingredients to a food processor, and blend together well.
• Scoop out a quarter cup of the mixture to make your first falafel, roll in your hand until it's a round ball, if you want to make these in fall form place it on the parchment paper lined baking sheet. If you want to make it into a patty gently squish it down in the palms of your hand and then place on the baking sheet. (Will make 8 falafels)
• Spray with olive oil, and bake for 25 minutes until crispy and golden brown.
• See below for different ways to serve this recipe for falafels baked in oven.
• Add two falafels to a slice of toasted bread.
• Topped with tomato, Romain lettuce, red onions, and falafel sauce before topping off with a second slice of toasted bread.
• Place a large tortilla, or sandwich wrap on a clean dry surface.
• Add two falafels, Romain lettuce, tomato, red onion, and roll up the falafel wraps.
• Serve with falafel sauce on the side, you can dip or drizzle it into your falafel wrap.
• If using a pita, cut in half and open. If using a you're a wrap, place it on a clean dry surface.
• Add to falafel's to the pita, or gyro wrap, some Romain lettuce, sliced tomatoes and onions and serve with falafel sauce.
• To a plate, add one and a half cups of chopped romaine lettuce, 1/4 cup of cherry tomatoes, sliced onions, and drizzled with falafel sauce.
• Top with two falafels, and optional feta cheese.
• To 1/4 a plate, add half a cup of chopped romaine. Top with cherry tomatoes, sliced red onions, feta, and a drizzle of the falafel sauce or your favorite balsamic vinegar dressing.
• On half of the plate, place three falafels, and falafel sauce.
• On the remaining 25% of the plate add 1/3 cup of your favorite Greek rice, or dolmas, or if you're like me... a second serving of the delicious salad.

EASY HEALTHY FALAFELS

Steps:

• Soak the chickpeas in cold water for 8 hrs, or overnight.
• Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
• Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
• Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.

EASY, HEALTHY FALAFEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine chickpeas, onion, parsley, oil, garlic, coriander, cumin, salt, and pepper in the bowl of a food processor; pulse until everything is mixed together. Add flour and baking powder and pulse, until mixture starts to stick together and forms a ball, scraping down the sides of the bowl as needed.
• Use 2 dessert spoons to remove even amounts of the mixture and shape into 15 small patties. Place patties on a baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes, turning falafel over carefully after 10 minutes.

QUICK AND EASY FALAFEL RECIPE

Steps:

• Gather the ingredients.
• Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well.
• Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste.
• Form mixture into pingpong-sized balls. Slightly flatten.
• Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.

HEALTHY FALAFEL RECIPE

Steps:

• Start by soaking dried chickpeas (not canned) in a large bowl covered by about 3 inches of water. The chickpeas will absorb most of the water while soaking. Soak for 24 hours, or a minimum of 6 hours.
• After your chickpeas are throughly soaked, drain the remaining water and add them to the food processor.
• Also in the food processor, add onion, garlic, herbs, lemon juice, olive oil, baking powder, and spices (the rest of the ingredients). Pulse until throughly blended.
• Once processed, use your hands to gently form into 1 inch balls or patties. Spray with non-stick olive oil spray. Place in the air-fryer or on an air-fryer sheet and cook for 5-8 minutes at 400 degrees F.
• Once finished, they should be crispy and golden brown on the outside and green on the inside. Serve with hummus, in a pita, on a salad, and more!