AuthorAnn Ogden GaffneyOven baked Falafel are an easy, lower fat way to get these yummy, protein packed little vegan treats on the table. They're pretty fast to make in a food processor once you've soaked the beans - I like to use dried peeled fava beans as I prefer the flavor, but since the main flavor comes from the mix of fresh herbs and spices, these oven baked falafel will be just as good made with soaked chickpeas. And it's worth making a large batch as they freeze well. Enjoy!
Pre-heat the oven to 425F. Line a baking sheet with parchment paper and put in the oven to get hot while you make the falafel. Drain and rinse the soaked fava beans. Set aside.
In a food processor put the dill, cilantro, parsley shallots, garlic and salt. Pulse until the herbs and aromatics are roughly chopped. Add the drained fava beans, the coriander and cumin and grind until you have a soft, grainy, green dough. Scape into a bowl.
Take the parchment lined baking sheet from the oven. Set on the top of the stove and generously brush the parchment all over with the oil.
Scoop out a heaping serving of the falafel mixture with a teaspoon and roll into balls with your hands (I like to wet my hands to do this). Gently place the falafel onto the oiled parchment lined baking sheet as you make them. Repeat until you’ve used all the mixture up. Place the falafel on a medium high shelf and bake for 15-20 minutes. Turn the falafels over and bake 15 minutes more. That’s it.
Quick Tip: If you have any oil left over, brush the browned tops of the falafel after you turn them.
Oven baked Falafel are an easy, lower fat way to get these yummy, protein packed little vegan treats on the table. They're pretty fast to make in a food processor once you've soaked the beans.
6 servings
Ingredients
Directions
Pre-heat the oven to 425F. Line a baking sheet with parchment paper and put in the oven to get hot while you make the falafel. Drain and rinse the soaked fava beans. Set aside.
In a food processor put the dill, cilantro, parsley shallots, garlic and salt. Pulse until the herbs and aromatics are roughly chopped. Add the drained fava beans, the coriander and cumin and grind until you have a soft, grainy, green dough. Scape into a bowl.
Take the parchment lined baking sheet from the oven. Set on the top of the stove and generously brush the parchment all over with the oil.
Scoop out a heaping serving of the falafel mixture with a teaspoon and roll into balls with your hands (I like to wet my hands to do this). Gently place the falafel onto the oiled parchment lined baking sheet as you make them. Repeat until you’ve used all the mixture up. Place the falafel on a medium high shelf and bake for 15-20 minutes. Turn the falafels over and bake 15 minutes more. That’s it.
Quick Tip: If you have any oil left over, brush the browned tops of the falafel after you turn them.
