These crispy, oven baked falafels are the perfect addition to a dish. They’re full of plant based protein, healthy fats, and are vegan + gluten free! Serve them with some hummus and chips for a delicious appetizer, or serve in a bowl for a meal.
Favorite food group GO.
Some may say “peanut butter”, “ice cream”, or “bread”. Me? I fall in the “I don’t care, as long as it’s full of flavor” category. I know, super specific. I hate when people ask me to “say my name, age, and hmm…. FAVORITE FOOD” I will forever hate the person that thought that was a great way to get to know someone. Do you know how many times I have looked like an idiot when it’s my turn to answer and I stand there with a blank stare? Too many times, people.
The same goes for food ethnicity (is that what it’s called?) I can’t decide between Italian, Mediterranean, French, Mexican, or even American! Italian food is often full of carbs and garlic (my two loves), Mediterranean food is so diverse, French food is filled with sugar and love, Mexican food is big on spicy (my fav), and American food feels like home. The one food group I don’t like is Chinese, and that’s simply because I spent two weeks eating nothing but rice and deep fried chicken in 9th grade (I am forever scared).
So, today I’m taking a popular food from one of the previously mentioned food groups (Mediterranean) and putting my twist on it- falafels! Falafels are a classic dish, and I don’t know why I’ve never attempted them before. They’re easy to make and make for great leftovers. The main ingredient is chickpeas, and after that, the possibilities are endless!
I opted to use brown rice flour in this dish to make it gluten free, but I’m sure any flour will do. I added parsley and a few spices to give it more flavor, a little bit of olive oil, and boom- magic! Well, technically it’s a falafel, but they taste like magic. That probably makes no sense, but let’s roll with it.
My main goal of this dish was to make the falafels crispy, and I wasn’t feeling frying them. So, I baked them and they taste amazing! You guys have to try these, and when you do, send me a photo on Instagram @tennishealthfitness.
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup parsley
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ cup olive oil
- ¼ cup brown rice flour*
- Dash of sea salt
- In a food processor, combine your chickpeas, parsley, and seasonings. Pulse for 10-15 seconds, and then stop to scrape down the sides.
- Add in the brown rice flour, and pulse for 10 more seconds. As it's pulsing, add in the olive oil, one tbsp at a time. You want this to become a thick paste, so you may need more olive oil.
- Once the mixture is thick, chill in the fridge for 40 minutes.
- Once chilled, take ~1 heaping tbsp of the mixture and roll it into a ball. Flatten the ball and place it on a baking tray, Repeat until the mixture is done.
- Cook for 30 minutes on one side, then flip. Cook for 25 minutes on the other side.
- Once done, let cool for 10 minutes and enjoy!
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