I am so excited to share yet another one of my vibrant and flavor-packed recipes with you: my Baked Lemon and Herb Falafel + an extra recipe for my go-to Falafel Salad! These baked, vegan, and gluten free falafel are made primarily of chickpeas (also known as garbanzo beans), one of my absolutely favorite nutty and slightly buttery legumes. Chickpeas are rich in both soluble and insoluble dietary fiber, keeping your digestive system healthful and regular, provide protein comparable to that of meat or dairy foods without the high calories or saturated fats, and are an excellent source of manganese and iron. The fresh mint and cilantro, paired with turmeric and cumin, create a perfectly savory, yet fresh and bright tasting falafel ball, perfect for salads, wraps, or on their own dipped in hummus. I serve mine with my go-to Falafel Salad recipe, loaded with ripe and juicy tomatoes, pickled red onions, crunchy cucumbers, creamy, creamy hummus, and fresh lemon juice. Hungry yet?
Baked Lemon & Herb Falafel [makes 2 dozen/ 24 falafel]
2 cans (15 ounces each) chickpeas, thoroughly drained & rinsed
1 medium yellow onion, peeled & roughly chopped
2 cloves garlic, peel removed
½ cup fresh cilantro
¼ cup fresh mint, tougher stems removed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
juice of 1 lemon
Preheat oven to 350 degrees F, rack in the middle.
In a food processor fitted with an S blade, pulse all ingredients until well combined, but still textured. Do not over-process or you’ll end up with hummus!
Divide mixture into 12 balls, place on non-stick baking sheet and bake for 25-30 minutes, or until lightly browned. Allow to cool.
Nutritional Information [per falafel]
40 Calories, 6g Carbohydrates, .8g Fat, 2.1g Protein, 1.9g Fiber, .3g Sugar
Falafel Salad [makes 1 salad]
2 cups raw arugula
1 Persian cucumber or ¼ large cucumber, sliced
½ large tomato, sliced into wedges
2 tablespoons tabbouleh
2 tablespoons hummus
¼ cup picked or raw red onion
3 Baked Lemon & Herb Falafel
juice of ½ lemon
Add arugula to a large bowl. Top with cucumber, tomato, tabbouleh, hummus, onion and falafel. Drizzle with lemon juice and toss to serve.
Nutritional Information [per salad]
300 Calories, 37g Carbohydrates, 15.7g Fat, 11g Protein, 10.6g Fiber, 5.3g Sugar