This post is sponsored by ALDI, all opinions are my own.
The falafel and I go way back – a diet staple as engrained and defining as my morning black coffee and the avocado. A paragon of plant based eating wholeheartedly glorifying the garbanzo, I love adding them to my Mediterranean salads and warm pitas, serving them alongside poached eggs, and popping them like tater-tots; I don’t love their deep fried disposition. Over the past few years, I’ve shared a number of more healthful falafel alternatives, including millet, pistachio, and turmeric spiced options (something for everyone). Adding one more recipe to my repertoire, today’s Baked Green Falafel is not only simpler, requiring less ingredients and less time in the kitchen for a brilliant bite, but is actually my new favorite – free of gluten, filled with fiber and protein, and packed to the brim with that perfect balance of bright and savory falafel perfection.
A baked alternative, these green chickpea falafel are made with cumin and lemon juice, dark leafy greens and fresh herbs, almond flour, and hemp seeds, all snagged from my local ALDI. A no-frills grocery shopping experience focused on everyday low prices, high-quality essentials, and partnerships with a wide variety of growers, I love how ALDI offers a wide selection of wildly nourishing and accessible ingredients, many of which are organic. Filling my pantry with favorites and staples, like ALDI’s organic greens, olive oil, and spices, allows for healthful meals cognizant of my time and monetary budgets. Have you stopped by an ALDI near you? I love adding my falafel to green salads, whole or crumbled, and served with Tabbouleh, ALDI’s Tuscan Garden Spanish Manzanilla Olives, and Persian cucumber, or with roasted eggplant and hummus in a warm pita.
Baked Green Falafel
makes 12 falafel
serving = 2 falafel
prep time = 5 minutes
cook time - 30 minutes
1 can (15 ounces) Dakota’s Pride Garbanzo Beans, drained + rinsed
½ medium yellow onion
½ cup SimplyNature Organic Baby Spinach
¼ cup fresh dill
¼ cup fresh parsley
3 cloves garlic, peeled
3 tablespoons almond flour
2 tablespoons hemp seeds, divided
2 tablespoons SimplyNature Organic Extra Virgin Olive Oil, divided
1 teaspoon SimplyNature Organic Ground Cumin
1 teaspoon sea salt
juice of ½ a lemon
Preheat oven to 400 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a food processor fitted with an S-blade, pulse chickpeas, onion, spinach, dill, parsley, garlic, almond flour, 1 tablespoon hemp seeds, 1 tablespoon olive oil, cumin, salt, and lemon juice until almost smooth.
Using a spring handle ice cream scoop, or a large spoon, scoop falafel mixture onto the baking sheet, being sure to flattening scoops down into disks. Brush each falafel with remaining tablespoon olive oil, then sprinkle with remaining tablespoon hemp seeds.
Bake for 30 minutes, or until falafel are firm and golden. Remove from heat and transfer to cooling rack to continue firming. Falafel can be refrigerated in an airtight Tupperware for up to 1 week.
Nutritional Information [per serving, 2 falafel]
160 Calories, 9g Fat, 14g Carbohydrates, 4.5g Fiber, 3g Sugar, 6g Protein