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
- 1 15.5 oz can chickpeas drained
- 1/4-1/2 small-medium red onion
- 2-3 garlic cloves
- 1 tbsp fresh parsley
- 2 tbsp fresh mint
- 1 lemon juiced
- 1 teaspoon coriander
- 1/2 teaspoon red pepper flakes
- Ground black pepper to taste
- 2-3 tbsp flour of your choicee
- 1/2 teaspoon baking powder
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!
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! 🙂