Baked Vegan Falafel Recipe [Gluten-Free]
"You’ll love this baked vegan falafel recipe with canned chickpeas, if you’re into healthy oil-free plant-based treats. My simple falafel balls are full of flavour and have perfect consistency despite being gluten-free. Conventional Middle Eastern falafel recipes are actually very greasy because they require deep-frying. For this reason, I bake my falafel balls in the oven keeping the recipe very low in fat. My baked vegan falafels is a great recipe to try out, because: It’s so easy and simple to make. Requires only 15 minutes of prep time. Great recipe for batch cooking. My baked vegan falafels have more great qualities: Low-fat Oil-free Gluten-free Grain-free Low-glycemic Candida diet friendly Made of whole food ingredients."
NotesGo to original post for:
Tips on the recipe.
Tutorial video.
How to make a balanced meal with falafel balls.
Suggestions for meal combining to keep your blood sugar stable.
And finally, my favourite veggies for steaming, oven roasting and for eating raw.
Makes16 falafel balls
Preparation Time15 min
Cooking Time30 min
Ingredients
- 2 can unsalted chickpeas (480g, 17oz in total)
- 1 cup raw grated cauliflower
- 1 tablespoon ground chia seeds
- 2 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon Himalayan salt (or less)
- 1 teaspoon black pepper or to taste
- 1 small onion
- 2 medium garlic cloves
- 3 tablespoon water
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Start by properly draining and rinsing canned chickpeas. Then, peel and roughly chop onion and garlic and grate or process raw cauliflower.
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Next, add the chickpeas, ground chia seeds, cauliflower, spices, Himalayan salt, black pepper, onion and garlic into food processor. Process until you have fine crumbs. Scrape sides whenever necessary.
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Finally, add water and fresh parsley. Process again, until you have homogeneous batter, but avoid mashing it up too much. Let the batter sit for 5 minutes to let chia seeds absorb water.
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Then, line baking sheet with parchment paper and start shaping about 40-gram (1.4oz) falafel balls with your hands. You’ll have 16 balls. Place them onto baking sheet and bake at 190°C (375°F) for 25 minutes + additional 5 minutes with fan on. Let cool a bit not to burn your mouth and let the flavours set.