baked chickpea falafel

I can’t believe it’s taken me so long to share this recipe. I’ve been making these baked falafel for a while now, and have most recently featured it at the ‘Delicious Detox’ cooking series and at a few Bump Club and Beyond ‘Cooking for the Family’ classes. And it’s definitely a fan favorite!

I love simple recipes, and it really doesn’t get easier than this. All of the ingredients are thrown into a food processor and are finished cooking in twenty minutes. You do have to plan on soaking the beans first; if you don’t do an overnight soak, you can quick soak the chickpeas and have them ready to go in an hour. It’s worth noting that you cannot substitute already cooked/canned beans and get the same results; rather, the falafel would probably be mushy and difficult to work with.

It’s great to make a big batch of these to have on hand for quick snacks and meals. I love the falafel on its own, over the kale salad with apples and walnuts, or wrapped up in a pita or brown rice tortilla. Use greek yogurt for a quick sauce or tahini for a dairy-free option.