Oil-Free Baked Falafels
Time: 30 minutes
2 cans garbanzo beans (drained and rinsed), or 2 1/2 cups cooked chickpeas
1/2 onion, finely chopped
1 Tbsp minced garlic (3-4 cloves)
1/3 cup fresh parsley, chopped
1 Tbsp tahini
1 tsp miso paste (optional)
2 tsp whole wheat flour
1 tsp low sodium soy sauce or tamari
1 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
Preheat the oven to 375 and coat a baking sheet with non stick spray.
Add all of the ingredients to a food processor and pulse until the mixture is partially crumbly and partially pasty. Add amall amounts of water to the mixture if needed to help it stick together
With your hands or a cookie dough scoop, make 1 to 1-1/2 inch balls and place them on the baking sheet. Press each ball down to form a plump mini patty. Fill your baking sheet leaving about an inch between each patty.
Bake for 15-20 minutes, flipping the falafels halfway through. To keep the patties more moist, I suggest placing a casserole dish with water in the oven while it is preheating and baking.
Allow to cool and serve however you desire. I served mine on a half sandwich with whole grain bread, tahini, kale, green onions and peppers, with extra tahini drizzeled on top.
This recipe is easily halve-able, so if you would like a smaller servings/ less leftovers.
I am keeping my leftovers in the fridge in an airtight container to have on top of salads and in sandwiches over the weekend.