If someone were to ask my what my last meal ever would be I’d say falafels — I love them that much! Falafels are flavorful Arabic treat, they are commonly enjoyed in the mediterrenean. When I was in Israel I had a falafel almost every day, no lie…I was in heaven! Typically, falafels are deep fried & made with flour, not exactly the healthiest. I don’t have them often because of this reason, that is until today.
I came home with a major craving for falafels & one simple mission: make these bad boys healthy. I took it a step further & made these falafels flourless, glutten free (no flour, no glutten!), vegetarian, vegan, baked & delicious! Are you excited to check out this recipe? I’m so happy to share one of my favorite meals with you!
Ingredients (makes about 16 falafel balls)
2 cans chickpeas, rinsed & drained
Handful fresh curly parsley, finely chopped (about 1/4 cup)
1 tablespoon garlic, minced
1 tablespoon cumin
1 tablespoon paprika
Juice of one lemon
Pinch of salt & pepper
Preheat oven to 325 degrees. Add chickpeas, parsley, garlic, cumin, paprika, lemon juice, salt & pepper in a bowl & toss to integrate the flavors. Paprika is one of those spices that gets a bad rep, most people think it’s super spicy because of it’s color when in actuality it’s just a little bit spicy with a great smokey flavor. Don’t be shy, add the paprika!
With a potato masher, mash ingredients together until the mixture sticks together. It’s okay to leave some beans whole for texture, you just want it mashed enough to make balls with the mixture. Make small balls & place on top of a pre-greased baking sheet. Bake for 30 – 35 minutes at 325 degrees until golden brown.
Serve in a pita with hummus, lettuce, tomato, onions & a little parsley. These are also great pressed between bread for a falafel sandwich or on top of your favorite salad. Buen provecho!
Do you like falafels as much as I do? Say yes!