Baked Falafel

May 4, 2015

Last Saturday after a particularly good day with the little bug, I got adventurous and decided to create a Greek feast for dinner.

baked falafel

There is something very comforting to me about being in the kitchen creating multiple dishes at once, it seems to calm my overactive brain, like a moving meditation. When I’m cooking I don’t come into the kitchen with a game plan of what I’ll cook first or second. I just sort of know where I’m going and my hands seem to take over, like a choreographed dance that I don’t need to think about, even if I’ve never made the meal before.

Chop, saute, boil, shred, wash, eat. Even just visualizing those movements feels like a calming salve to my day.

After months of neglecting the kitchen, it’s become my happy place once again.

Saturday’s feast included a salad with balsamic tahini dressing, homemade tzatziki, french fries with parsley gremolata and freshly made falafel. I don’t know where all the inspiration came from but I was happy to ride its wave.

baked falafel

These falafel are really simple to make. I made them gluten free by using rice flour. I didn’t have garbanzo flour but that would have been my first choice here. I also didn’t include cilantro because Michael hates it but if I’d been making these for myself, or for my sister I would have added lots of fresh cilantro to the parsley as well.

vegan and gluten free

You can eat it traditionally inside a pita or on top of a salad which is how I prefer it. I find it’s sort of a carb overload in the pita.

vegan and gluten-free

Baked Falafel
A fresh, un-fried falafel full of fresh herbs and spices.
: Dinner
: Greek
Serves: 8 falafel
  • 2 16 ounce cans of chickpeas, drained and rinsed
  • 1 teaspoon of salt
  • ¼ teaspoon white pepper
  • ½ red onion, chopped
  • 1 tablespoon cumin
  • Dash of cayenne
  • ¼ cup chopped parsley
  • 2 tablespoons minced garlic
  • ½ teaspoon baking soda
  • 4 tablespoons garbanzo or brown rice flour
  • 2 tablespoons olive oil
  1. Preheat your oven to 375.
  2. In a food processor combine chickpeas, salt, pepper, onion, cumin, cayenne, parsley and garlic. Pulse for about a minute until everything is mixed together.
  3. Do not pulse until smooth or you'll end up with hummus. There should be texture remaining.
  4. Next add baking soda and flour. Pulse a few more time until mixture begins to stick together.
  5. Lightly coat a cookie sheet with olive oil.
  6. Form golf ball sized balls of dough and place on cookie sheet.
  7. Press down gentle on the tops to flatten slightly.
  8. Bake for 25 minutes, flipping once half way through.
  9. The falafel will be golden brown on top when done but soft on the inside.

Enjoy and Exhale!

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