Oven roasted falafel
These crispy vegetarian patties make an easy, inexpensive dinner or unique party food
180 cal Serves 6
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1Preheat oven to 425 ˚F (220 ˚C).
Step 2Place chickpeas, onion, garlic, parsley, cilantro, cumin and chili flakes in bowl of food processor and pulse until combined but still chunky.
Step 3Add flour and baking powder and pulse until it turns into soft mixture that you can roll into balls without sticking to your hands. (Add another spoonful of flour if it seems too sticky.)
Step 4Roll dough into meatball-sized balls and gently flatten each into little patty.
Step 5Place patties on heavy-rimmed baking sheet, preferably one that’s dark in colour. Brush each patty with canola oil, flip them over and brush other side.
Step 6Roast for 15 minutes, then flip them over and roast for another 10 minutes, until crisp and golden on both sides.
Step 7Serve warm, wrapped in pitas, with tzatziki, chopped cucumber, tomatoes and red onion.
Per serving (1 of 6)
- 9 g
- 150 mg
- 279 mg
- Total fat
- 6 g
- Saturated fat
- 0 g
- 0 mg
- 27 g
- 6 g
- 3 g
- Added sugars
- 0 g
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