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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 39.3
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.2 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Baked Falafel calories by ingredient
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Baked Falafel

Submitted by: SPARKHEBA
Baked Falafel

Number of Servings: 24

Ingredients

    Chickpeas/Garbanzo beans - 1 cup ( to be soaked overnight) or 1 can drained
    Onion - 1/2
    Fresh Parsley - 1 cup loosely packed
    Garlic - 2 cloves
    Whole Wheat Flour - 2 tablespoons
    Baking powder - 1 teaspoon
    Cumin powder - 1 tablespoon
    Coriander powder - 1/4 tablespoon
    Chilli powder - 1 teaspoon
    Olive oil - 1 spoons
    Salt and Pepper to taste

Directions

Soak the chickpeas overnight in water. It should double in size. Alternatively, you could use the canned ones. Drain the liquid.
In a blender, add all the ingredients together and blend to form a coarse and chunky mixture.
Transfer the mixture to a bowl and cover it with a damp cloth and allow it to rest for half an hour. it would rise a bit.
Take a muffin pan and grease with oive oil or cooking spray.
Take a tablespoonful of the mixture and place in each muffin pan. You can use an icecream scoop for easier shaping. You could also use a cookie/baking sheet instead of the muffin pan alternatively. i used the muffin pan since it gives a good shape to the falafels.
Do not put too much batter in each falafel. Keep it thin so that it turns out crispy.

Bake at 375F in a preheated oven for about 30 minutes, flipping the falafels half way through.
In the final two minutes turn the oven to broiling mode in order to get crispy falafels. Take care they do not burn.

Serving Size: 16 flafels





TAGS:  Vegetarian Meals |

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