These vegan, gluten-free, dairy-free baked falafels are SUPER easy to make! Just throw some chickpeas, onion, herbs, spices and tahini into a food processor and away you go! Depending on how big or small you want to make them this recipe can make up to 20 small balls which can be pre-made and enjoyed for lunch all week long! Adding a dollop of homemade hummus and some fresh veg you will be packing in some serious protein and fibre that will give you energy for the rest of the day. Add them to pasta’s smothered in your favourite sauce or even slabbed onto a bun and enjoyed as a whopping burg with all the fixings!
Prep Time | 10 minutes |
Cook Time | 34-40 minutes |
Passive Time | 50 minutes |
Servings |
small balls
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Ingredients
- 2 15 ounce cans (or approx. 4 cups) garbanzo beans (chickpeas) drained & rinsed
- 1 whole vidalia or sweet onion chopped
- 1/2 cup BOB's gluten-free rolled oats made into oat flour
- 1 cup fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 tsp flax seeds
- 1 tsp paprika (I like to use smoky paprika for an extra bite)
- 1 tsp cumin
- 1 tsp cardamon
- 1 whole lemon juiced
- 2 garlic cloves
- sprinkle sea salt & pepper to your liking
- 2 tablespoons tahini (I like to use "Nuts to You" Fairtrade Organic)
- black & white sesame seeds
Ingredients
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