At least once a week, I like to make something vegetarian for us. I am always looking for some creative ways to do so! So when I spied these falafels at Chow Vegan a few months ago and knew I had to try them! They are BIG on flavor and HUGE on taste! I could seriously eat all 10 that I made…and then some!
They satisfy that protein craving and they are perfect for someone who is watching their waistline!
(ahem, moi)
EXTRA PLUS: They were a snap to make!
I started with some canned garbanzo beans…
Mashed them up with a potato masher- it’s easier!
Lined them up on an oiled cookie sheet
I made a greek cucumber yogurt dip with lemon zest, yogurt & cumin
Here they are!
I served them with pita, hummus, cucumber yogurt dip, lettuce & tomatoes from our garden.
I had feta, but I didn’t think remember to put it in and totally didn’t miss it.
It’s soo good when you slather a bit of chili sauce in the pita pocket!
You won’t be disappointed!
I am sooo gonna make these repeatedly!
Baked Falafel
(recipe Chow Vegan)
Makes about 10 balls
1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste
Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2? in diameter and slightly flatten. Place onto an oiled baking pan.
Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).
Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.
