These falafels are delicious, and make a perfect weeknight meal. They’re healthy, easy to make, and quick! Plus they’re packed with protein and nutrients and you can use them in a variety of different ways so even if you have them a couple of nights in a row, you can have completely different meals…..
- I love making a falafel plate. Here I ate them on top of a pile of brown rice, with pan fried hot peppers, and a green salad. They’d also be great over quinoa, couscous or any other grain.
- Add them on top of any salad for added protein and to turn it into a full meal.
- Or just eat them the classic way stuffed into a pita, or rolled in a wrap with your choice of sauce and toppings.
You can eat these right after baking, or give them a quick pan-fry to crisp them up. They also freeze well, so you can make them ahead of time and pull them out during the week when you’re in need of a quick meal.
They’re delicious with hummus, baba ganoush, yogurt or pretty much any other dip or sauce you can think of.
- 2 standard cans chickpeas
- ½ cup fresh, chopped parsley
- 2 large cloves of garlic
- 1 large red onion, chopped
- 2 tbsp sesame seeds
- 2 heaping tsp cumin
- salt and pepper to taste
- ¼ cup oat flour
- Line a baking sheet with parchment paper and preheat oven to 350F
- Put all ingredients into a blender or food processor, and mix until well combined
- Take small handfuls of the dough and roll into uniform sized discs
- Bake at 350 F for 25 minutes or until the falafels start to brown and crisp up on the outside
- For added crispiness, heat ~1 tbsp of olive oil in a pan over medium heat, and pan fry for 1-2 minutes on each side after baking.