Ultimate Baked Falafel Recipe

I used to think baking falafels was time consuming and a tad-overwhelming. Turns out that I couldn't have been more wrong. These falafels are simple to make, tossing all the ingredients in your food processor, then rolling into balls and sticking in the oven. The base consists of canned chickpeas and oats. And then I've added some herbs and spices to flavour. I think you're gonna love them!

  • 1/4 cup  gluten-free large flake oats
  • 1/2 cup fresh parsley
  • 6  cloves garlic
  • 1 small onion
  • 1 large can (400g) chickpeas (strained and rinsed)
  • 2 tbsp nutritional yeast
  • 2 tbsp tahini
  • 1/2 lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp  ground cardamom
  • 1/2 tsp sea salt
  • 1/4 tsp  pepper
  • pinch cayenne pepper, or to taste
  • 2 tbsp extra virgin olive oil (for painting)

For the Citrus Tahini Dressing
  • 4 tbsp tahini
  • 2 lemons, juiced
  • pinch salt
  • filtered water, to thin (I used 2-3 tbsp)

To make falafel wraps you'll also need: (makes 6)
  • 6  whole-grain tortilla wraps
  • 125 g  mixed greens, of choice (approx. 2 large handfuls)
  • 200 g purple cabbage, thinly sliced (approx. 2 large handfuls)
  • 1/2 cucumber, thinly sliced
  • 2 avocados, thinly sliced

  • In your food processor add oats, pulse into a flour-like substance. Remove from food processor and place to the side.
  • Next add parsley, garlic and onion to food processor. Pulse until finely chopped. Then add oat flour, chickpeas, nutritional yeast, tahini, lemon juice, olive oil, cumin, coriander, cardamom, sea salt, pepper and a pinch cayenne pepper. Pulse until it becomes a crumbly dough-like texture. (You might have to pulse ingredients first to combine, then remove 1/2 the blend and pulse in smaller batches. I did it in 2 batches and it was much easier for my food processor).
next instruction recipe in : www.twospoons.ca

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