A recipe for falafel made from cooked chickpeas, baked and not fried in oil. Falafel is naturally vegan and this recipe is also whole-food, plant-based, oil-free, gluten-free, soy-free, and nut-free.
2tbspheaped finely chopped fresh parsleyleaves and stems
Spices
2tspcoriander seeds
1tbspsesame seeds(*optional)
1tsponion powder
1tspgarlic powder
1/4tspcumin
saltto taste
Flax egg
2tbspflaxseedground
ΒΌcupwaterboiling
Instructions
Combine ground flax seed and boiling water to create a "flax egg". Let it sit for 10 minutes.
Put all the dry spices into a blender, a chopper or a coffee grinder and grind into a powder.
Put the chickpeas into a food processor together with chopped fresh parsley and freshly ground spices. Pulse a few times to ground coarsely. Scrape the sides if necessary. (*)
Add flax egg and mix to combine.
Form the mixture into small balls using one heaped tablespoon of mixture per each ball. Just squeeze the mixture in your hand, then roll out a ball gently between your palms. (*)
Bake in an air fryer for 15 minutes on 180 degrees Celsius or 355 degrees Fahrenheit. Bake for up to 20 minutes, if using a regular oven. (*)
Notes
Sesame seeds are optional, you can omit them if you are on a strict low fat diet.
If you don't have a food processor, mash the chickpeas with a fork.