Description
A delicious gluten-free falafel recipe, bursting with flavor from earthy chickpeas, aromatic herbs, and zesty spices.
Ingredients
Scale
- 1 C Pumpkin Seeds (raw)
- 1 C Parsley (chopped, leaves only)
- 1 C Chickpeas (canned, drained)
- 4 T Tahini
- 2 Garlic Cloves (chopped)
- 1 pinch Chili Powder
- 2 tsp Cumin
- 1/2 Lemon (juiced)
- 1 T Olive Oil (optional)
Instructions
- Combine the pumpkin seeds, chickpeas, parsley, tahini, garlic, cumin, and chili powder in a food processor. Pulse until the mixture is coarsely broken down.
- Add the lemon juice and olive oil (or water) to the processor. Continue blending until the mixture starts to form a dough-like consistency.
- Use an off-set spatula to scrape down the sides of the bowl, ensuring everything is mixed well.
- Form the mixture into small balls or patties using your hands—aim for about two tablespoons per serving.
- Preheat your oven to 375°F (190°C). Arrange the falafel on a baking tray lined with parchment paper.
- Bake for 20-25 minutes, flipping halfway through until golden brown and crispy on the outside.
Notes
Chill formed falafel for at least 30 minutes before baking to help them hold their shape better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pieces
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg