Falafel- Easy, baked, vegan, gluten free, flavorful!

Falafel is a Mediterranean dish that is vegan and gluten free. This dish from Cookie and Kate blog was super easy to make and friendly on the budget. 

You can toss them on top of a Greek Salad for a vegan source of protein. 

They were great in the refrigerator a couple days later as a quick snack or an easy breakfast. I reheated them for about 30 seconds per falafel ball in the microwave then dipped them in plain unflavored Greek yogurt. 


Ingredients: 

1/4 cup + 1 tablespoon extra-virgin olive oil

1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked over night. 

1/2 cup chopped red onion

1/2 cup fresh parsley

4 cloves garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Directions: 

1. Preheat over to 375. Pour 1/4 cup olive oil into a large, rimmed baking sheet and turn until pan is evenly coated. 

2. In a food processor, combine the soaked and rained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon, and remaining olive oil, Process until smooth, about 1 minute. (I had to do this in 2 batches because my processor couldn't fit it all at one time). 

3. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the Falafel into small patties, about 2 inches wide and 1.2 inch think. Place on your oiled pan. 

4. Bake for 25-30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides.

This recipe if from: https://cookieandkate.com/crispy-falafel-recipe/

Her blog is great and had many healthy vegetarian ideas available.

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