Healthy non-fried falafel

Hi everyone,

Today I’d like to share a healthy and yammy falafel recipe with you. I’ve tried it out again last Saturday and apart from a little too much salt, I thought they tasted delicious :).

First I started with green cabbage leaves, which I washed and cooked in water while I prepared the falafel and pre-heated the oven.

Next I washed a fresh bunch of parsley.

I then just put the chickpeas with the parsley into the food processor … I need to get myself a bigger one soon 😉

Next I processed the onions in the food processor.

I also quickly minced garlic and then added salt, pepper, coriander, cumin, lemon juice and a pinch of chili to the processsed mixture in a bowl. I also added a few tablespoons of flour and the baking powder.

For a crispy outside and juicy inside, I made small ping-pong sized balls but next time I’ll probably make flat ones to reduce baking time.

I baked them at 250 for about 35 minutes and turned them around half-way through cooking. I served them with the hot greens together with salad and a big spoon of hummus. But they also tasted fantastic on their own.

Baked falafel (not fried) serving 3-4.

Incredients:

• A big can chickpeas (about 600 grams), drained
• 2 small onions, chopped
• A big bunch of parsley
• 4 cloves o garlic, chopped
• 1 tablespoon lemon juice
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 2 tabelspoons whole wheat flour
• 1/2 teaspoon baking powder
• A pinch of salt (not too much!)
• Freshly ground black pepper
• A pinch of chili

Instead of adding parsley and serving with green cabbage leaves, you could also try peas, quinoa or pumpkin. I love to be creative with my food … 🙂 Just go for your own falafel adventure!

I hope you enjoy the recipe.

Mahshid