Recipe: Figure-Friendly Baked Falafel
1 cup dried chickpeas
1 cup chopped onion
1 handful parsley, finely chopped
3 cloves garlic, minced
3 tablespoons organic oat flour
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon sweet paprika
Up to 1 tablespoon water
What to Do:
- Let the chickpeas soak in water overnight.
- The next day, preheat the oven to 375 degrees Fahrenheit.
- Drain and rinse the chickpeas. Add to a pot of water and boil for 5 minutes. This will yield about 2.5 cups of chickpeas.
- After the chickpeas are cool, place them into a food processor and pulse until broken down but still slightly grainy — not hummus consistency!
- Transfer the chickpeas to a deep bowl. Add all of the remaining ingredients, except the water. Fold the ingredients together until evenly combined. Add water as necessary to help hold the falafel together.
- Use clean hands to make round balls, about 1.5 inches thick to make about 20 balls.
- Place them on a cooking sheet and bake for about 30 minutes, or until slightly browned. If you bake them in a small oven, make sure to keep the oven door a little bit open whilst baking to allow the moisture to release.
- Enjoy with warm pita bread, chopped tomatoes, chopped greens, and yogurt.
What's your favorite way to enjoy falafel? Share in the comments below or get in touch with us on Facebook.