Baking this falafel recipe turns a not-so-healthy recipe in to a nutritious take on the traditional mediterranean dish. Falafel is a great source of protein with only a few ingredients to create this yummy recipe.
Falafel gives you the filling taste of a burger or meatball without the energy spike and fall. The high fiber content allows for slow, consistent digestion, while the chickpeas give the body a boost of iron.
You can make this dish in a large batch to keep leftovers in the fridge whenever you need a quick meal. A great pairing to this mediterranean favorite that you should try is a healthy tzatziki feta dip. This dip has all the delicious flavor as the tzatziki dip you are familiar with and is great to scoop with vegetables. Everyone will love it.
Photo Credit: A Healthier Michigan
- 1 bundle fresh parsley (approx. 2 cups chopped)
- 3 large cloves garlic
- 1 large lemon (approx. 2 1/2 Tbsp juice)
- 1/2 tsp. sea salt and black pepper
- 1 1/4 tsp. cumin
- 1 (15 oz.) can chickpeas, well rinsed and drained
- 1/4 cup ground raw walnuts, pecans, almonds, or oat flour
1. Add parsley, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
2. Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
3. Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that's firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
4. Using a small cookie scoop or your hands, portion approximately 2 tablespoons of batter onto a parchment-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 375 degrees F.
5. If desired, spray tops of falafel balls with oil cooking spray for more even browning.
6. Bake for 20-25 minutes or until golden brown and cooked throughout. Enjoy on a salad, in a pita, lettuce wrap or with rice. Optional dips: hummus, tahini, tzatziki feta dip
Eat Within Your Means