Falafels were one of the first vegetarian foods I ever learned to make. And they are still a staple meal and family favorite in our home. They not only make a great family-style meal, but they are great for packing in lunches too! They can be made into a sandwich, a wrap, a salad, or simply dipped in tahini sauce – just pop one in your mouth!
Shortly after becoming a vegetarian at the tender age of 18, I worked in a Greek “fast food” place in a mall food court in San Diego. Everything was made from scratch and truly delicious. I learned to make spanakopita, baklava, hummus, tahini sauce, and of course, falafel. Rarely have I tried to make spanakopita or baklava at home, but falafel, hummus, and tahini sauce have, like I said, become a staple in my diet. Some things have changed about the way I have made falafel over the years. I have tried many different recipes, but I always end up going back to the original recipe I learned over 30 years ago. However, I have tweeked it a bit to make falafels that have less oil and are full of healthy fiber. I have found that it makes absolutely no difference in the flavor. Well, maybe it’s even better!
These falafels are full of flavor, fiber, protein, and healthy fat. They are great as a family dinner, or for meal prepping, or both! Since we currently have 3 people in our household, there is generally enough for one dinner and 2-3 lunches (which is usually for me and my son, since we have to take our lunches to go). They can be eaten in the traditional way with pita bread, vegetables such as cucumber and tomato, hummus, and a drizzle of tahini sauce.
Or try them in a salad or wrapped in a large chard leaf or gluten-free wrap. Any way you eat these, they are guaranteed to be delicious AND nutritious!  
Yield: Approximately 15 balls

Vegan Baked Falafel Balls

prep time: 18 MINScook time: 15 MINStotal time: 33 mins

I've tried a lot of falafel recipes, but these are my favorite. I've been making them for 30 years so you know they've got to be good!

ingredients:

  • 1 can or 2 cups of garbanzos/chickpeas, drained and rinsed
  • 1 cup of cooked quinoa
  • 3 cloves garlic
  • 1/4 cup lemon juice
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. red chili flakes
  • 1/4 - 1/2 cup fresh parsley or cilantro
  • 2 Flax "eggs" - 2 Tbs. ground flax meal + 6 Tbs. water
  • 1/2 cup dry bread crumbs (Panko works really well)
  • Spray olive oil (optional)
  • 6 Tbs. Tahini paste
  • 2 Tbs. Lemon juice
  • 1 tsp. garlic powder
  • 1/4 tsp. sesame oil (optional)
  • Dash of cayenne pepper

instructions:

Falafel Balls
  1. Combine the ground flax meal and water to make the flax eggs and set aside to gel.
  2. In a food processor, combine the garbanzos/chickpeas, garlic, lemon juice, spices, and parsley (or cilantro). Blend thoroughly into a slightly chunky, not smooth paste (we're not making hummus here!)
  3. In a large mixing bowl, combine the garbanzo mixture with the quinoa, flax eggs, and bread crumbs. Stir until all the ingredients are evenly distributed. 
  4. Form the dough into 1-2" balls (depending on how big or small you want them). 
    Place on a baking sheet lined with parchment paper or lightly greased.
    Lightly spray or brush with olive oil if you like. This will help them brown.
  5. Bake in a 400 degree F oven for 15 minutes. 
  6. After removing from the oven, you can make a sandwich in a pita with lettuce, cucumber, tomato, onions - whatever you like! Top with tahini sauce.
    You can add hummus too! (I usually do)
    You can also wrap them in a large chard leaf instead of pita, or put them on a salad. 
    They keep well in the refrigerator for up to a week, or you can freeze them and reheat in an oven or microwave.
Easy Tahini Sauce
  1. For a large portion (about 6 servings), place the tahini paste, 2 Tbs. lemon juice, garlic powder, a dash of cayenne, and a dash of sesame oil (optional) in a small bowl. Stir together to combine. 
    You will probably need to add a little water at a time until you get the consistency you want. 
    Tahini Sauce keeps well in the fridge for about 2 weeks. 
    You may need to add a little water each time you use it after it has been refrigerated.

Created using The Recipes Generator

Get your Plant-Based Protein Guide Here!

Grab your free guide and get started on your journey to a healthier, more sustainable lifestyle! You will also receive tips, insights, exclusive recipes, and more that I only share by email.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit