Healthy Baked Falafel 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.

BAKED FALAFEL

Steps:

• Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
• Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

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.

HEALTHY OVEN BAKED FALAFEL

Steps:

• Preheat oven to 375° F. Grease a baking sheet with 1 Tablespoon oil
• Drain and Rinse the garbanzos. Combine garbanzos, oil, onion, garlic, cumin, coriander, cayenne, salt, pepper, lemon juice in a food processor. Pulse until everything is finely minced (but not pureed), scraping down the sides as necessary. Fold in chopped parsley.
• Form the mixture into 12 balls and place onto prepared cooking sheet. Flatten the balls into ½ inch thick patties. Brush the tops of the patties with olive oil. Bake 10-15 min on each side.
• Stuff each half of Pita pocket with 2 falafels, lettuce, tomato, and cucumber. Top with some crumbled feta cheese and a dollop of Tahini, Tzatziki, Hummus, or Greek yogurt or any other topping of your choice.

BAKED FALAFEL

Steps:

• Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
• Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.

HEALTHY BAKED FALAFEL

Steps:

• Preheat oven to 425 degrees.
• Mash chickpeas in a bowl with fork until it's a crumbly mixture. Set aside.
• Add garlic, onion and parsley to food processor and process until finely chopped and combined.
• Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.
• Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it's too wet, add an additional Tbsp of flour.
• Form into 10 small patties (approximately 2 inches). Place on baking sheet lighly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.