Healthy Falafel Recipes

Crispy Falafel Recipe (Baked Not Fried) Cookie and Kate

WEBJan 3, 2024 · Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated. In a food processor, combine the …

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1. With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
2. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
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 thick. Place each falafel on your oiled pan.
4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

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Low Calorie Crispy Falafel Easy Falafel Recipe

WEBJul 2, 2020 · Once hot, set it on low/medium flame. Place the prepared falafels in each cavity. Cook until the bottom is crispy and golden, …

1. To a blender add boiled & drained chickpeas along with garlic pods and salt. Blend into a coarse paste without adding any water.
2. Remove it onto a bowl and add red chilli powder, coriander powder, roasted & crushed coriander seeds.
3. Next add finely chopped onions, mint leaves and coriander leaves.
4. Mix everything well together without adding any water. When you clump the mixture together, it should form a ball easily.

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Easy Healthy Falafel Recipe No Spoon Necessary

WEBJun 8, 2022 · Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Spray foil with non-stick cooking spray. Add falafels to the …

1. Line a small sheet pan with parchment paper and set aside.
2. Make the falafel mixture: In the bowl of a food processor add: red onion, garlic, jalapeno, parsley and cilantro. Pulse until chopped and combined, about 12-15 pulses. Add the chickpeas and pulse again until finely chopped.
3. Add in the cumin, cayenne, ginger, baking soda, 2 TBS of chickpea flour*, lime zest, juice, salt and pepper. Pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (You want texture and for the mixture to be slightly chunky and thick). Stir in the sesame seeds. Taste and adjust for seasoning.
4. Form the falafels: Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls. Place the formed falafels onto prepared sheet pan and place in the refrigerator for at least 30 minutes to firm (you can let these sit overnight, just cover lightly with plastic wrap).

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