Recipe: Guilt-Free Baked Falafel Pita

I ♥ Falafel! Holler if you feel me!

Though I do not love fried foods. They just do NOT agree with me. Since most falafel that you get in Mediterranean restaurants or on a food truck is fried I was on a mission to create my own, non-fried yet totally delicious falafel. Low and behold...vegetarian, not gross, baked Falafel. Stay with me...

This recipe is extremely easy, almost of all of the ingredients go straight into the food processor. It is also PACKED with flavor and dimension. Not to mention the heartiness of the falafel and protein-packed mini patties.

To top it off, this recipe is baked and therefore the outside of the patties have a little texture, while still capturing the creaminess on the inside. Fresh herbs and garlic and onion give the falafel a total flavor punch. It does not disappoint. Trust me, I live for this stuff!

You will need:

  • 1 15 oz. can organic chickpeas, drained

  • 1 small red onion, loose chop

  • 2 cloves of fresh garlic, whole

  • 1 small bunch of fresh parsley (can also use fresh cilantro or mint too)

  • 2 tablespoons whole wheat flour

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • ½ teaspoon baking powder

  • Pinch salt and pepper, to taste

  • 2 tablespoons olive oil + more to spray

MIX: Pre-heat oven 350°. Drain and rinse the chickpeas. Add to the bowl of your food processor; layer in red onion, garlic, fresh parsley, whole wheat flour, baking powder and seasonings. Start to pulse your food processors to allow the ingredients to evenly disperse. Drizzle in 2 tbsp. extra virgin olive oil, and process for 1 – 3 minutes or until fully mixed to a paste-like mixture.

BAKE: Spray a baking sheet with olive oil cooking spray. Using a tablespoon measure out dollops of the mixture and place 1 inch apart on the baking sheet. Bake for 10 – 15 minutes, flip and bake another 10 minutes or so until all sides are golden brown (inside should not be too moist). Let cool and serve.

ENJOY: Serve 2 – 3 falafel patties in a whole wheat pita with your choice of fixings. I love to add hummus, cucumbers, fresh spinach, corn, bean sprouts, a little fresh lemon juice and homemade Tzakiti sauce.

For the Tzakiti yogurt sauce: Miix 1 6oz plain Greek yogurt with half a cucumber minced, 1 dill pickle minced, 1 tbsp pickle juice (from the jar), 1 tsp garlic powder, 1 tsp onion powder, salt + pepper to taste. If you have fresh parsley or fresh dill, chop and mix in. This adds a creamy, salty, refreshing flavor that pairs perfectly with baked falafel! Yum!

 *Vegetarian  *Vegan (without yogurt sauce)    

Clean Eating, Health, RecipeDeAnna Englezos