This Easy Baked Falafel Balls recipe is truly simple. Sauté some onions, smoosh up the ingredients, roll into balls, bake. Eat with your favorite Tzatziki Sauce. Amazing flavor. Super scrumptious.
Easy Baked Falafel Balls are deliciously vegan and gluten free.
You’re not going to believe how fabulous this Easy Baked Falafel Balls recipe is. Low fat, good for you, and super tasty. A full size Cuisinart food processor makes the task as easy as 1-2-3. The hardest part is opening the chickpea can. Sauté some onions and parsley, smoosh it with the chickpeas and a few other ingredients, roll them into balls and bake. Simple.
Most Falafel is fried in oil, so it’s not very good for you. But this recipe calls for the Easy Baked Falafel Balls to be baked, reducing the amount of fat in each serving. And you won’t even miss the fat. Until you try on your clothes and see that you haven’t gained weight for the first time in ages. 🙂
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
I like my Easy Baked Falafel Balls served over lettuce and tomatoes with a wonderful homemade Mediterranean Tzatziki Sauce. MMMMMM. So good.
What You Need
For this recipe you need a knife, cutting board, sauté pan, baking sheet and a full-size food processor. Get the best kitchen tools you can afford. You’ll never be sorry.
Easy Baked Falafel Balls Recipe
Easy Baked Falafel Balls
Scrumptious vegan, gluten free homemade falafel. Low fat and low calorie. Easy peasy Homemade Baked Falafel.
- 1 onion chopped
- 1/2 cup parsley chopped
- 1 1/2 teaspoons red pepper flakes
- 1 1/2 teaspoons salt
- 2 Tablespoons minced garlic
- 2 1/2 Tablespoons cilantro chopped
- 3 15.5- ounce cans of chick peas drained (about 4.5 cups)
- 1/2 cup gluten free flour
- 1 1/2 teaspoons baking powder
- Sauté the onion, parsley, red pepper and salt until the onion is translucent.
- Add the garlic and cilantro and stir. Remove from heat.
- In a food processor, combine the chick peas and the onion mixture. Pulse to coarsely grind. Some of it will be relatively smooth like hummus, but leave most of it in bigger chunks.
- Add the flour and baking powder and pulse to combine.
Using your hands or an ice cream scoop, roll the dough into walnut-sized balls and refrigerate for at least one hour to allow the dough to set and the flavors to combine.
- Bake at 375F degrees for about 40-45 minutes until the falafels are nicely browned.
- Let rest five minutes before serving.
The original recipe was taken and modified from Camp Opequon’s recipe in Baltimore Yearly Meeting Cookbook of Camp Recipes 2011.
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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