Baked falafel that's void of oil, and baked in the oven. None of the mess to clean up, but full of the flavor!
- 3 15 oz cans garbanzo beans, drained
- 1 small handfull fresh parsley
- 1/4 onion, chopped
- 4 cloves garlic
- 1 tsp salt
- 3/4 tsp cayenne pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp baking powder
- 6 tbsp gluten free flour (sub whole wheat if gf isn't needed)
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Preheat oven to 350 degrees Farenheit. Prepare a cookie sheet with parchment paper.
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Add all ingredients aside from baking powder and flour to a food processor. Process for 30 seconds or until it begins to come together.
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Scoop mixture into a bowl and add baking powder and flour; mixture should be a consistency that can be formed into patties. If not, add more flour 1 tablespoon at a time.
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Using a tablespoon or cookie scoop, take golf ball-sized balls of falafel dough and flatten into patties; place onto prepared cookie sheet. Bake for 25 minutes, flipping halfway through the cooking time.
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Let cool and serve with hummus, tzatziki or (sometime for kids) ketchup.