healthy falafel

A healthier (but no less delicious) take on falafel! This quinoa falafel is baked instead of fried, and stuffed into pita loaves with creamy hummus and your favorite veggies!

Baked Quinoa Falafel Sandwiches

quinoa

vegetable broth

onion, (diced)

garlic

cumin

coriander

cilantro

lemon juice

olive oil, (plus a little extra for brushing)

Salt and pepper

pitas, (cut in half)

Hummus and/or tahini

onion

Rinse the quinoa well under cold water, then place it in a small saucepan, along with the broth. Place over high heat and bring the liquid to a simmer. Cover, lower heat and allow to simmer for about 15 minutes, or until all of the liquid is absorbed.

Remove the pot from heat and allow it to sit for another five minutes.

Preheat the oven to 350° and lightly oil or line a baking sheet with parchment paper.

Place 2/3 cup cooked quinoa (you should have at least this much and probably a little more) and all other falafel ingredients except for the salt and pepper into food processor bowl. Pulse until well blended, taste test, and season with salt and pepper to taste.

Remove the falafel mixture from food processor and roll as much as you want to use into 1-inch balls (about 12-16 of them). Arrange on the prepared baking sheet or in the skillet, then lightly brush with oil.

Bake for about 35 minutes, flipping every ten minutes or so to get browning on all sides.

Stuff into pita halves, and dress with hummus and veggies.

Crispy and healthy baked falafel with hazelnuts drizzled with creamy lemon-mint sauce: easy-to-make, low-fat and so delicious! Much better than deep fried!

Crispy Baked Falafel with Hazelnuts and Creamy Lemon-Mint Sauce

mint

parsley

hazelnuts

green hot pepper

shallot

olive oil

tahini paste

rice flour

salt

black pepper

Greek yogurt

juice and zest of 1 lemon

baby spinach

avocado

cherry tomatoes

olives

sunflower seeds

FALAFEL: Preheat the oven to 200 °C or 390 °F. Combine all the ingredients for the falafel in a blender and pulse until combined and crumbly.

Form 24 patties or balls and arrange them on a parchment-covered baling sheet. Bake for 20 minutes.

SAUCE: Combine all the ingredients for the sauce and pulse them in a blender until combined.

SALAD: Arrange the baby spinach on two plates. Slice the avocado and cut the cherry tomatoes in halves. Arrange 4 falafel balls on each plate, add olives and sprinkle with sunflower seeds. Drizzle with lemon-mint sauce Enjoy!

These falafels are simple to make, tossing all the ingredients in your food processor, then rolling into balls and popping in the oven. The base consists of canned chickpeas and oats. Then I&#x27;ve added  herbs and spices to flavour. I think you&#x27;re gonna love them!

The ULTIMATE Baked Falafels

oats

chickpeas

yeast

tbsp tahini

lemon (juiced)

tsp cumin

tsp coriander

cardamom

tsp sea salt

tsp pepper

cayenne pepper

olive oil ((for painting))

tahini

lemons (juices)

filtered water (, to thin (I used 2-3 tbsp))

whole-grain tortilla wraps

greens

purple cabbage (, thinly sliced)

cucumber (, thinly sliced)

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.

Transfer falafel dough to mixing bowl. Preheat oven to 375F/190C. Line a baking tray with parchment paper and scoop rounded tablespoon amounts of dough onto parchment paper, and gently form balls. (I used an ice cream scoop to do this.)

Paint falafels with a bit of olive oil and place in the oven to bake for 15-20 minutes, or until golden in colour.

To make the Citrus Tahini Sauce: in a bowl add tahini, lemon juice and salt. Mix to combine. Add splashes of water to thin until you've reached desired consistency. (I used 2-3 tbsp). Drizzle falafels with tahini sauce for eating.

To make the wraps combine mixed greens, cabbage, cucumber, avocado and 2-3 falafels in a whole wheat tortilla wrap, drizzle with citrus tahini dressing and serve.

https://www.youtube.com/watch?v=nq12WC1vYQg

Healthy and vegan, gluten-free baked falafels. Baked, delicious and full of flavour. 

Full Recipe: https://www.twospoons.ca/recipe/the-ultimate-baked-falafel-recipe/
 
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This Baked Falafel recipe offers a healthier, easier alternative to traditional fried falafel by baking these flavorful chickpea patties to golden perfection. Packed with fresh herbs, spices, and a hint of lemon, the falafel are tender yet textured. Served warm in pita bread with garlicky labneh, crisp vegetables, and fresh herbs, this Middle Eastern-inspired dish makes for a delicious and satisfying dinner.

Baked Falafel Wraps with Fresh Herbs and Labneh Recipe

garlic cloves,

yellow onion, peeled

Italian parsley

mint leaves

lemon

baking soda

chickpeas,

yogurt

Kosher salt,

pita bread,

red onion, sliced

vine ripe tomato, diced

Italian parsley leaves, minced

Mint leaves, minced

(optional)

Prepare the falafel mixture

Preheat your oven to 350°F (175°C). In a food processor, combine the garlic cloves, yellow onion, Italian parsley, and mint leaves. Pulse until the mixture is finely minced, scraping down the sides as needed to ensure even processing.

Add spices and chickpeas

Add the ground cumin, cayenne pepper, lemon juice, baking soda, kosher salt, and drained chickpeas to the processor. Pulse the mixture until mostly smooth but still retaining some texture; be careful not to over-process to prevent a paste-like consistency.

Shape and prepare falafel for baking

Brush a baking sheet liberally with about one tablespoon of olive oil. Scoop heaping tablespoons of the falafel mixture and roll them into balls. Arrange them on the baking sheet, gently pressing the tops to flatten slightly. Brush the tops of the falafel balls with olive oil to encourage even browning.

Bake the falafel

Place the baking sheet in the preheated oven and bake for 10 to 15 minutes. Flip the falafel halfway through the baking time (around 5 to 7 minutes) to ensure even cooking and browning on all sides. The falafel should be golden and crisp on the outside.

Make the garlic labneh sauce

In a small bowl, mix together the labneh or Greek yogurt with the minced garlic, a pinch of kosher salt, and lemon juice to taste. Stir until smooth and well combined.

Assemble the falafel wraps

Spread a few tablespoons of the garlic labneh sauce inside each warm pita bread. Top with several baked falafel balls, slices of red onion, diced tomato, minced parsley, mint leaves, and cucumber slices if using. Wrap up the pita and secure with twine if desired, then serve immediately.

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Top Tags

Baked Quinoa Falafel Sandwiches

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Top 4 healthy falafel recipes from across the web

The most viewed healthy falafel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Quinoa Falafel Sandwiches

Crispy Baked Falafel with Hazelnuts...

The ULTIMATE Baked Falafels

Baked Falafel Wraps with Fresh Herb...

The most viewed healthy falafel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine