|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 159g||58%|
|Dietary Fiber 28g||99%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Deep-fried falafel not in your diet? Try it baked! Baked falafel is still crunchy on the outside and delicious on the inside.
Baked falafel can be served the same way fried falafel would be served. Try it in a pita sandwich with tahini and veggies or on a platter with some hummus and a Middle Eastern salad. French fries are sometimes added to the pita with the falafel instead of vegetables.
- 2 tablespoons olive oil
- 1 (15- to 19-ounce) can chickpeas (drained)
- 1 small onion (chopped)
- 2 garlic cloves (chopped)
- 1 tablespoon fresh parsley (chopped)
- 2 tablespoons all-purpose flour
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon baking powder
- Salt (to taste)
- Pepper (to taste)
Gather the ingredients.
Drizzle olive oil evenly in shallow baking dish. Preheat oven to 350 F.
While oven is preheating, mash chickpeas with mortar and pestle or in food processor. Add onions and garlic and blend.
Add remaining ingredients to make a thick paste-like consistency.
Shape into ping pong size balls and place in preheated baking dish.
Bake for 15 to 20 minutes, turning halfway through cooking.
How to Store and Freeze
Falafel can be frozen for later use. After baking, allow them to cool down and place the baking sheet in the freezer for about 1 hour. Then pull back out and place in a freezer safe bag. They will keep in the freezer for about 6 months.