My God, who doesn't love falafel. So freaking good. Well guess what? A baked version made with organic, wholesome ingredients, and spelt flour instead of white, is just as good. No, I lied. MUCH BETTER!
I came up with this a while ago, but never got around to posting it. It's a great idea to make a huge batch to have on hand as a protein source throughout the week. And it goes mega quick!
-3 cups cooked chickpeas
-1/4 cup olive oil
-1 medium sized onion, diced
-2-3 cloves of garlic, minced
-1/2 tbsp sea salt
-1 tbsp cumin
-2.5 tbsp dried parsley
-3 tbsp nutritional yeast flakes
-1/4 cup spelt flour (or flour of choice)
1. Preheat oven to 375.
2. In a food processor, combine chickpeas, onion and olive oil, processing until combined but some texture remains.
3. Transfer mixture to a large bowl. Add remaining ingredients and stir until combined. Roll into balls.
4. Lightly grease a baking sheet with some oil. Place falafel on the baking sheet, and bake for 40 minutes, turning halfway.
Serve with prepared tahini sauce (recipe below) on a whole grain pita, in romaine leaves, or on a bed of greens!
-1/2 cup tahini (sesame butter)
-1/4 cup water (or more to reach desired consistency)
-2 tbsp extra virgin olive oil
-1 tsp sea salt
-Juice of half a lemon
-2-3 cloves of minced garlic