High Protein Baked Falafels
Baked Mediterranean falafels packed with chickpeas, spinach, flax and lemon - crispy outside, fluffy and green inside.
45 min
Serves 4
Recipe from YouTube by Plantbased Conscious Culinary
Ingredients
- chickpeas4 cups cooked (640 g)
- cumin1 tsp
- coriander1 tsp
- smoked paprika2 tsp
- baking powder1 tsp
- baking soda1 tsp
- sea salt1 tsp
- black pepper1 tsp
- olive oil1 tbsp
- spinach2 cups packed (60 g)
- parsley1 cup packed (60 g)
- flaxseed meal1/2 cup (60 g)
- chia seeds2 tbsp (20 g)
- lemon zest1/4 cup (15 g), grated
- lemon juice1/2 cup (120 ml)
- onion1/2 cup (80 g), finely chopped
- garlic4 cloves (20 g), minced
Method
Preheat oven to 375F (200C) and line a baking sheet with parchment.
Add all ingredients to a food processor and pulse until finely chopped but not completely smooth; it should be somewhat moist.
Taste and adjust spices, salt or herbs.
Scoop out the mixture and shape into even patties (chill 30 minutes first for crispier falafels).
Bake 25-30 minutes, flipping halfway, until golden brown and crispy outside.
Serve with hummus, pita or naan, fresh veggies and toppings.