Baked Falafel Bites

Nyla
Aug 10, 2020
2 min read

Updated: Aug 10, 2020

Perfect for your pita pockets! My dad's side of the family is Israeli, so I grew up eating lots of falafels! I absolutely looove them! What is amazing about this recipe is that these don't leave a heavy feeling in your stomach like fried falafels, but they are still crisp on the outside, warm in the middle, and incredibly delicious! 🌿😋

Ingredients

3 cloves garlic
1/2 cup red onion
1/3 cup packed fresh cilantro leaves
1/3 cup packed fresh parsley leaves
1 (15 oz/ 425 g) can of chickpeas, drained and rinsed
2 tbsp ground flaxseed
1/4 cup plus 6 tbsp spelt bread crumbs
1/2 tsp ground cumin
1/2 tsp salt

Method

Preheat the oven to 400 degrees F (200 degrees C). Line a large rimed baking sheet with parchment paper.
In a food processor, finely chop the garlic.
Add the onion, cilantro, and parsley, and process until minced.
Add the chickpeas and process until the mixture forms a coarse dough that holds together when pressed between your fingers.
Transfer the mixture to a large bowl and stir in the flaxseed, 1/4 cup of the bread crumbs, cumin, and salt.
Shape the mixture into small patties, about 1 tbsp of dough each.
Brush or dab on a few drops of water onto each patty. One at a time, roll the patties in the remaining 6 tbsp of bread crumbs, pressing down on each side so the bread crumbs stick (The crumbs don't tend to stick that well, so you have to press them into the patty). Place the patties onto the baking sheet.
Bake the falafels until golden brown, about 30 minutes, flipping once halfway through.
Remove them from the oven to let cool.
Enjoy!

Personal Notes and Tips

I accidentally used panko bread crumbs instead of spelt, but it worked just fine!
You can enjoy these with some rice and salad, in a little lettuce wrap, or in a pita pocket with hummus, cucumber-tomato salad, and some olives and pickles. Yum!! 😋