Let them soak overnight. I did sauté instead of bake these. meet brittany Make sure to tag your recreations: #eatingbirdfood. So glad you’re loving this recipe – thanks for coming back to leave a comment + star rating. So glad this recipe was a hit with your family, Ellie! I was surprised by how delicious these are. Did you change anything about the recipe? Arrange potatoes on a baking sheet lined with aluminum foil and lightly oiled. I so appreciate it. Woo-hoo! For the falafels, the lentils and split peas are cooked to somewhat less than al dente and then blended and baked. From a borrowed library book The ultimate book of vegan cooking. Score! Roll a small ball or patty from the … Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Serve warm with garlic-dill … I so appreciate it. They are perfectly crispy on the outside and soft enough on the inside. Did you change anything about the recipe? Serve the falafel patties right away, or keep them warm in a pre-heated oven. I would definitely give it a try. Did your can of chickpeas have added salt? I found that I was able to process the mixture a lot more than indicated without the chick peas turning into hummus, but the can of chick peas I used was 19 oz, not 15oz. Prep Time: 10 min, 2 Tbsp (8 g) plain all-purpose flour, plus a little for dusting (or sub GF flour if desired), 1 Tbsp (15 mL) vegetable oil, for coating. Okay to be completely honest I used all purpose flour so they weren’t GF & I added a few mushrooms so I had to add a little more flour. Hey Marzia – if you’re using chickpeas that aren’t from the can then yes, you’ll need to cook them before. Shall I cook the chickpeas before? You could always add a bit of water to help you form them into the shape you’re looking for. . Thanks for coming back to leave a comment + star rating. Have made this recipe several times and it’s always a delicious veggie meal! But it still tastes soooooo good. I just stumbled across this article by Food52 that says “the U.S. appetite for goods and products from (Middle Eastern countries) is on the rise.” Apparently I’m on trend… totally not mad about it. Your email address will not be published. Vegan Falafel Fingers. So glad you found my recipe. I typically like to keep my pantry stocked with a variety of spices, so I usually have most of the ingredients for this recipe on hand. Recipe looks great and is in progress. Enjoy stuffed into a pita, on top of a salad, or as a quick and easy lunch on the go. 6. The tahini dressing is amazing and a great way to incorporate nutritional yeast. Then using your hands, squeeze as much liquid out of the peas as possible. I’m sure it’d be fine to sub in orange for the lemon. So glad this recipe turned out for you, Rita. Drain and rinse the chickpeas, and dry well using a kitchen cloth. It’s super helpful for other readers, so I appreciate it. I would probably make them again. Brilliant recipe, I originally tried a baked falafel recipe but had to soak dried chickpeas, it was a failure. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, … This recipe works without herbs too, which I don’t always have on hand. LOL. So glad this recipe is a hit, Kara! I so appreciate it. We love getting your feedback and it helps other EBF readers who are thinking of trying the recipe! Blitz until the mixture comes together but is still chunky. You’re so welcome, Victoria. Thanks for making it and for coming back to leave a comment + star rating. My toddler enjoyed them too. That’s awesome!! I made these, with a couple modifications using what I had on hand. These protein-packed patties are great for topping bowls and salads, plus they’re vegan and gluten-free. Drain and rinse the chickpeas, and dry well using a kitchen cloth. I like to eat these on their own, with a sauce or dip (can’t go wrong with hummus or tahini), or as a vegetarian protein option for pita sandwiches, salads and bowls. Add the peas to a pan of boiling water and simmer for 3 minutes until tender then drain well and tip into a food processor. . Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a. Scoop spoonfuls of mixture out and form into small patties; you should get about 15. My very picky 12 year old even liked it. I altered the herbs to fit my family’s taste but that is normal, we tend to like things with a big punch. I haven’t tried it though, so I’m not 100% sure of the taste. How many falafels did you get out of the mixture? Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, … Thank you , Hey Brianna – So glad this recipe is a hit with your toddler! Inspired by our trip to Israel, I created a easy baked falafel recipe that is just as easy as it is tasty! They freeze great. A slightly moist mixture makes for better falafels as baking them dries them out a fair bit. Made falafels for the first time. 10 Mason Jar Salads to Meal Prep This Summer. I do have to say I find myself baking them for a bit longer than the instructed time, could be a personal preference too! . Thanks for coming back to leave a comment and star rating. Drain the chickpeas and add them to a food processor along with the parsley, cilantro, onion, garlic, … . Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. DELICIOUS!! I so appreciate it. Thanks for making it and for coming back to leave a comment + star rating. Otherwise, the final mixture might be too wet to form. It’s made with canned chickpeas so there’s no soaking necessary. OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it's oven-safe)! ½ cup ( 50g, 1.8oz) grated or processed raw cauliflower. Then bake in the preheated oven until golden, about 30 minutes, giving the patties a flip once halfway. I’m thinking maybe adding a little bit of water to the dough before forming could have helped if it seemed to dry. Combine all ingredients (except the oil) in the bowl of a food processor. To make tahini sauce - I used ¾ cup tahini, ¼ cup + 2 tbsp warm water, 2 large garlic cloves, 2 tbsp. Whether baked or fried, this simple vegetarian dish is sure to be a new family favorite. I’ve made these loads of times and every time they’ve been amazing. The reason I didn’t give this recipe 5 stars is because the balls were quite crumbly. Blackeyed peas grow wild in Africa, are great at absorbing flavors of other ingredients, and generally make a good twist on traditional falafel recipes. Do you think it will be too dry? Traditionally, falafel is made using dried chickpeas that have been soaked overnight. Keywords: baked falafel, easy baked falafel, Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood. ★☆ These protein-packed patties are great for topping bowls and salads, plus they’re vegan and gluten-free. I’m so glad that you enjoyed this recipe, Lesia! First lets test the falafel. turmeric + 1 tsp. Pulse the onion, garlic, parsley and coriander in a food processor until chopped. If you make this easy baked falafel recipe please be sure to leave a comment and star rating below. Sauté until soft and remove from heat. Scrub potatoes clean and prick all over with a fork to make tiny holes. Oh I love that idea, Colleen! With moist hands, shape 16 mini falafel patties (roughly 1 generous tablespoon per falafel). I used a small cookie scoop. 2 cans unsalted chickpeas, drain and rinse. Ohh I bet it would work! So glad these falafels turned out for you, Piera! I cut down on the salt, halved the garlic and used a good sprinkling of onion powder instead of fresh onion as my husband can’t tolerate it, also used a good sprinkle of dried parsley. Instead of cooking soaked chickpeas by boiling you may prefer to pressure cook them. Storage: store in an air-tight container in the fridge for up to 2 days if unbaked, and for up to 4 days if baked. Mine were very crumbly and fell apart so I’m wondering what I did wrong? (Meat loving husband approved! Thanks for trying my recipe and for coming back to leave a comment + star rating. Instructions. Falafel is vegan and high in fiber thanks to the chickpeas. Pulse until the mixture is well-combined, but not puréed. I’m glad you enjoyed this recipe, but sorry to hear it was mushy in the middle. I used to deep fry falafel, which was really unhealthy and a huge faff. Do you have any suggestions on how to start with dried chickpeas? But I did need to bake for a little longer than suggested. I LOVE this easy recipe, I used dried parsley instead as I didn’t have fresh in the house and I didn’t have the cayenne pepper. Not too many tasty snacks can claim to be a low-fat source of dietary fiber, protein, and iron!There are no added artificial colors or flavors and krispeas are free of trans fat and cholesterol. Soak at least 8 hours or … Let me know if you end up trying it though! I like that the falafel are baked instead of pan-fried. Gluten-free if gf ingredients are used. Divide the falafel mix into 16 equal portions. These are perfect, they hold together! Enjoy these in a wrap, salad, or on top of a nourish bowl. Great, just wanted to double check! I blame the blender, it‘s not my favourite thing to use. Thanks for making it and for coming back to leave a comment + star rating. The hubby and kids love it. Enjoy the patties in a falafel wrap with some hummus and tzatziki, or on nourish bowls, or on salads. This recipe is perfection!! Both chickpeas and blackeyed peas have a nutty flavor, but blackeyed peas … I have soaked my beans. Question though how well do they freeze? I have made falafel before that fall apart in the pan. . Very happy and will make again and again. ), Yay!! I subbed the chickpeas for cannellini beans and coriander seeds for fresh cilantro. I had a different recipe where I deep-fried the chickpeas, I wasn’t happy with the oiliness and they fell apart. Woot woot! This meal is so tasty! Perfect halloween snack. That’s definitely a win in my book if everyone enjoyed them. Delish!! My family loved it, even though they were almost hummus in the inside. Then using your hands, squeeze as much liquid out of the peas as possible. This post may include affiliate links. Pour over the bulgur in a large bowl; cover and set aside until tender, … … We loved this recipe! Do you think it didn’t cook long enough? Working in 2 batches, grind the split peas to a powder in a spice grinder. Wonderfully seasoned, these vegan falafels are ready to serve in 30 minutes and can be made ahead of time. Falafel balls or patties are traditionally fried in oil, but this falafel is baked! I’m sorry to hear that they turned out crumbly though. Add the cumin and flour. kris peas Nutrition. Place the peas in a medium bowl; fill with water to cover the peas by 1 inch. It’s made with canned chickpeas so there’s no soaking necessary. ), but I have made this 3 times now?! Toast the cumin in a dry frying pan for about 30 seconds, until fragrant; set aside. ★☆. I so appreciate it. I then lightly coated them with GF panko. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black peppe… Preheat oven to 425°F. ★☆ Yum yum yum, Yay!! Once the patties are formed, dust both sides with flour, and brush a generous amount of oil on both sides of the patty, and place on a parchment lined baking tray. Have you ever tried making your own? <3. I made them at lunchtime to eat for dinner, couldn’t stop eating them throughout the afternoon! Heat oil for deep frying in a pan or kadai. Required fields are marked *, Rate this recipe Let the blended mixture sit for 5 - 10 minutes to become more firm. You’ll find real food recipes, meal plans & healthy habits. I’m so glad this recipe was a hit! Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here. Your email address will not be published. I am planning to make these falafel for the Halloween party I am going to, in some spooky shape. If you’ve never tried falafel before, you’re in for a treat. How long would you say these are good for in the fridge? Drain well, then put half into a food processor. Form mixture into about 12 patties about as wide as the … I love that I don’t have to smell like fried food or mess with splattering oil to make falafel. Cooking them to al dente or till they are fully cooked, can end up making the … It means the world to me. I substituted the lemon juice with orange juice and coriander with a lemon dill spice, and they turned out very well! The falafel patties once cooked can also be cooled down, and then eaten at a later date, either cold in a falafel … Falafel Recipes. I’m so glad you enjoyed this recipe. . I made them an WOW! Give each patty a quick brush of extra virgin olive oil before baking; bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking… Hi! Rinse the frozen peas with warm water until defrosted. He was pleasantly surprised! Albeit with some minor changes. I’d never made falafel before but I was craving it so I thought I’d give it a try. I’ve also doubled it and made big burger-size patties for falafel burgers. Add the lemon juice, peas and chickpeas. Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! Thanks for the recipe. Not only does it take me back to that time and place, but it’s just so fresh and the flavors used in their cooking are incredible. Add all the ingredients to a food processor and blend on high until smooth. These were super easy to make. I’m so sorry to hear that these didn’t turn out for you, Naava. Or try making baked falafel. Smear with ketchup to make them all bloody. Hey Kimmie – I’m glad you enjoyed this recipe! My only complaint is that they were a little salty, I don’t know if I did something wrong or what. Keep me posted how they turn out. ▸ ▹ Vegan, gluten-free, nut-free, soy-free, Yield: 18 small falafels I don’t think I’ll ever get sick of Middle Eastern food. 1 tbsp. https://www.nutreats.co.za/recipe/green-pea-mint-baked-falafels Yay!! The main reason these falafel are so easy is that I used canned chickpeas. Hey Sarah! <3, Here, Eating Bird Food simply means eating a wholesome diet focused on real food — without labels. Beans and Peas Falafel Falafel Recipes Share. Combine all the ingredients in a food processor, except baking powder and flour: Add the chickpeas, onion, garlic, 1/4 cup parsley, and 1/4 cup cilantro to the bowl of a food processor. Thank you for your support. Bloody Falafel Fingers. Thank you! Hey Sarah – You can store these in an airtight container in the fridge! <3. Doubled the recipe for my 6-person family of athletes and mostly meat-eaters, and they all loved the falafel! Drain the water and cool the peas completely. . Rather than just daydreaming about these flavors or depending on a local restaurant, I decided I needed to create my own recipe for baked falafel. These delicious baked falafels are so quick and easy to make, and they are made with canned chickpeas for ease and convenience. They’re delicious and super easy to make, totally worth making! Heat oil over medium-high heat in a skillet. Let us know how it went! But all four kids AND my picky husband all enjoyed them with tzatziki (how the heck to spell) sauce. However, traditional falafel like this recipe is deep-fried, adding fat and calories. Make falafel part of a healthy meal by pairing it with fresh vegetables like cucumber, tomato, and lettuce. … I wonder if they were bigger, which is why they needed more time to cook. Falafel are even better when they're homemade. Rinse the frozen peas with warm water until defrosted. krispeas baked falafel chips provide excellent nutrition. I’d like to make a big batch and have some stored. For baked falafel Preheat your oven to 350 degrees F and lightly oil a baking sheet. Ever since our trip to Israel last November, I’ve been hooked on Israeli food. Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through. Preheat the oven to 375°F: Brush or rub a baking sheet with a thin layer of olive oil. Put the peas in a colander and run under the hot tap to defrost. Bring 2 cups water to a boil. Shape into balls and roll in breadcrumbs to cover (treat … . <3. That being said, I also adjusted the amounts of other ingredients accordingly. Preheat oven to 375°F. Add all falafel ingredients (except the oil) to a food processor and pulse until mixed but not pureed. Hey Caroline – They should stay fresh in the fridge about 5 days in an airtight container. Did the batter seem too dry to begin with? Thanks for coming back to leave a comment and star rating. Again: Thank you for this recipe! No, soaking is not hard, but sometimes I forget to start the process the night before and when mama wants falafel, mama wants falafel. They’re amazing with tahini sauce! My toddlers LOVE chickpeas and falafel and I have tried dozens of baked falafel recipes that taste great but just don’t hold together well. Comment below and share a picture on Instagram with the hashtag #pickuplimes, OMEGA-3 » recommendations for vegans, simplified, 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Let us know how it went! They were delish. Baked Green Pea & Chickpea Falafels. Can be served with a salad, on pita bread or with tahini. They take longer to cook (15-20 each side) but hold together well! Place on prepped baking sheet. Ingredients. However, the rest was according to the recipe and they turned out GREAT, SO DELICIOUS!! Ahh yay! I was worried about making hommous so maybe I didn’t mix it enough? Then, using you hands, create small little patties out of the falafels. You can definitely adjust the salt next time based on your personal taste preferences. Don’t you worry, the falafel balls are still soft on the inside and crispy on the outside, I promise! ★☆ I really appreciate it. 1 tsp. . Note: with this recipe, you want to limit the amount of moisture in making the falafel patties. So glad this recipe was a hit, Francesca. I really appreciate it. Oh no, sorry to hear that! Indian spice mix (or 2 … I will be making these falafels again. There's nothing quite like freshly baked … Add the chickpeas, flour, garlic, cumin seeds, peanut butter or … Thanks for making it and for taking the time to leave a comment + star rating. We love falafel, especially when they're homemade, using fresh herbs. I love that these are baked rather than fried. ★☆ Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food … I would just cook them based on the instructions on the packaging or else here‘s a good resource for cooking chickpeas. I LOVE that they are baked, not fried. , Ahh that makes me so happy to hear, Adrienne! I would definitely give these a try! I wonder if I could experiment with the ingredients. They should freeze perfectly fine in an airtight / freezer-safe container or bag. I return to this recipe often! I so appreciate it. Vegan Glutenfree recipe. If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. That makes me so happy to hear, Miriam. , Sooo delicious my toddler absolutely loves these! Hi! Drain and rinse the garbanzo beans well. STEP 1 Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. The mixture is a wet one, so coat your hands with a bit of flour to keep the mixture from sticking to your hands. However they turned out pretty good with a nice crunchy crust. Bake in the preheated oven for 15 minutes, then flip the falafel over and bake an additional 15 to 18 minutes, or until golden brown, fragrant, and baked throughout. © 2020 Eating bird food • AN ELITE CAFEMEDIA FOOD PUBLISHERsite by Katelyn Calautti + Made to thrive. Spray a baking sheet with oil. They will double in size as they soak you will have between 4 and 5 cups of beans after soaking. Note: if you find the mixture is too wet to form patties, add 1 Tbsp more flour, ground flaxseeds, or breadcrumbs, and let it sit again for a few minutes. Preheat the oven to 200°C / 400°F fan mode (this is because we’re doing two plates simultaneously). Inspired by our trip to Israel, I created a baked falafel recipe that is just as easy as it is tasty! Thanks for making it and for coming back to leave a comment + star rating. This recipe was so easy. In a food processor, pulse the thawed peas a few times. I doubleD the quantities and got 31 pieces. Shape into 12 small round patties. Preheat the oven to 390°F (200°C). So good!! Oh no!! canned chickpeas and no refrigeration necessary. Baked Chickpea Split Pea Falafels for Halloween. The taste is good, but the texture is off- the would not bake properly, they were really flat (although they went in perfectly rounded), and raw in the middle, so they needed to cook for way longer than listed. Add the chick peas, cornflour, garlic, toasted cumin, tahini, ½ the parsley, ½ the mint and the lemon zest. For example using an orange instead of a lemon and a really crazy idea: vanilla flavour? These ones taste just as good and are so easy to make. ground chia seeds. Turned out delicious on their own or in a salad. Are you a falafel fan? I love trying new recipes so I find myself hardly doing any repeats (obviously I’ve had lots of time during the pandemic! Heat 1 tablespoon of the oil in frypan and add onion and garlic. Comment below and share a picture on.