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    Home » Recipes » Vegetarian

    Baked Lemon Mint Falafel

    Published: Apr 8, 2014 / Modified: Feb 20, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 7 Comments

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    Boy, do I have a treat for all of you today! I cannot get over how easy this recipe is…and how delicious it tastes! And unlike most traditional/restaurant falafel, these tasty spherical patties are baked not fried. Over the past few years, falafel has become a poster child for vegetarian eating, mainly due to the growth of the Maoz Vegetarian restaurant chain, popping up on street corners in almost every major city. As a satisfied beneficiary of this falafel boom, I was inspired to try out a recipe of my own. And so today’s post was born…

    Baked Lemon Mint Falafel

    Subtle hints of lemon and mint add a refreshing kick to the typical Middle Eastern falafel spices...
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    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Calories:
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 15.5 oz can chickpeas - drained
    • ¼-1/2 small-medium red onion
    • 2-3 garlic cloves
    • 1 tablespoon fresh parsley
    • 2 tablespoon fresh mint
    • 1 lemon - juiced
    • 1 teaspoon coriander
    • ½ teaspoon red pepper flakes
    • Ground black pepper to taste
    • 2-3 tablespoon flour - of your choicee
    • ½ teaspoon baking powder
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    Instructions

    • Preheat oven to 375 degrees Fahrenheit.
    • Combine chickpeas, red onion, and garlic in a food processor and process until a thick, well-mixed paste forms. Add parsley, mint, lemon juice and zest, coriander, and red pepper flakes. Pulse until everything is combined. 
    • Transfer to a small bowl and mix in the flour and baking powder. 
    • Form into small ping-pong shaped balls and place about 1 inch apart on a greased baking sheet (you should be able to make around 15 balls). 
    • Bake for 20-23 minutes, flipping over at the halfway mark. Remove from oven and enjoy warm or cool!
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    This falafel would be delicious dipped in hummus as an afternoon snack or eaten in a pita sandwich with red onion and tomato. I’d love to hear what you come up with! 🙂

    Peace,

    Lizzie

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    1. ashley

      April 21, 2014 at 1:28 pm

      Im definitely going to try these out. Do you have any suggestions other than chickpeas? While I LOVE them, my husband does not. I may try to sneak them by him but if there is an easy replacement you can think of, I’d love to hear. Thanks!

      Reply
      • itsavegworldafterall

        May 29, 2014 at 3:09 pm

        Hi Ashley! So sorry for my late response. I must have missed this comment in my emails. I think white beans would work just as well as chickpeas! Does your husband like those? They have a pretty neutral flavor. I even like them better than chickpeas sometimes :). Let me know if you try this out! Thanks for stopping by! – Lizzie

        Reply
    2. M-R

      April 09, 2014 at 1:35 am

      Oh, BRILLIANT, Lizzie ! – I have made felafel before, but found that I don’t really like frying food. This is everything I need !!! You are clever; and I am duly grateful for it ! 😀

      Reply
      • itsavegworldafterall

        May 29, 2014 at 3:08 pm

        Thank you!! I hope you enjoyed it!! And thanks for stopping by this post – Lizzie

        Reply
    3. Deena Kakaya

      April 08, 2014 at 7:21 pm

      Nice, looks like they have a lovely crumbly texture x

      Reply
      • itsavegworldafterall

        May 29, 2014 at 3:08 pm

        Thanks for stopping by Deena! – Lizzie

        Reply

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    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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