Low-sodium Baked Falafel
Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, flavored with a blend of herbs and spices. This low-sodium baked falafel recipe is a healthier alternative to the traditional deep-fried version, without compromising on flavor and texture.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, whole wheat flour, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly coarse.
- Form the mixture into 12 equal-sized balls and place them on a baking sheet lined with parchment paper.
- Brush the falafel balls with olive oil and bake for 20-25 minutes, or until golden brown and crispy.
- Serve the baked falafel with pita bread, hummus, and a fresh salad.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Baking
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 6g
- Fat
- 5g
Supplies
Baking sheet Parchment paper
Tools
Food processor Basting brush
Serving suggestions
Serve the baked falafel with a side of tahini sauce and pickled vegetables for a complete meal.
Tips & tricks
For extra flavor, you can add a pinch of ground turmeric or sumac to the falafel mixture before baking.
Cost
$8