This week’s theme is Middle Eastern food and flavors if you couldn’t tell. ๐Ÿ™‚  This is the first time I made falafel and I was so nervous, but it came out great! These are tasty, easy, and healthy little concoctions! Falafel is so versatile and you can make so many dishes with it. I hope you truly enjoy this healthy take on a Middle Eastern classic!  


Servings: 25 | Serving Size: 1 Falafel | Calories per Serving: 42 Calories


๐ŸŒฟ 2 Cans of Chickpeas

๐ŸŒฟ 1 Large Red Onion

๐ŸŒฟ 4 Garlic Cloves

๐ŸŒฟ Lemon Juice

๐ŸŒฟ 1 Cup Fresh Parsley

๐ŸŒฟ Cilantro, Coriander Seeds Ground, Cumin, Black Pepper (1 Tablespoon each)



๐ŸŒฟ Preheat oven to 400 degrees.

๐ŸŒฟ Drain the chickpeas well.

๐ŸŒฟ Roughly chop the red onion and garlic.

๐ŸŒฟ In a food processor, place the chickpeas, onion, garlic cloves, and spices. Pulse until mixture is smooth  in texture and sticks together.

๐ŸŒฟ Pour the tablespoon of extra virgin olive oil on a foiled cookie sheet.

๐ŸŒฟ Roll the mixture into balls and when you place on cookie sheet roll them in the olive oil. I make them around a golf ball size.

๐ŸŒฟ Once you have finished rolling the mixture into even size balls, cook in the oven for 20 minutes.

๐ŸŒฟ Flip the balls over and cook for another 10-15 minutes.

Done! Each them by themselves, with rice or a yummy pita!


2 thoughts on “BAKED FALAFEL

  1. Pingback: FALAFEL & LEMON GARLIC TAHINI PITA – fortheloveofpastaaa

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