Serve in some pizzaz into the normal chickpea with some added greens into your falafel. Whether it’s a meat less Monday or any other day of the week these falafel’s are not only delicious but are a healthier version of the fried variety that are baked, vegan and gluten free. Adding in some greens to the falafel boost’s the nutritional content and its a great way to sneak in some extra veggies especially when it comes to kids. Today more than ever there is a huge swing in health especially that of eating more vegetables and in particular green leafy ones.
Baked falafel that are vegan, gluten- free and have added greens to them are a healthier version of the usual fried ones.
Serving Size : 4 – 6 people
Prep Time : 15 minute
Cook Time : 30 minute
Passive Time : 8 hours
- 1 cup Dried Chickpeas (not from the can)
- 1/2 Onion Roughly chopped
- 2 tbsp Finely chopped Parsley
- 2 tbsp Finely chopped Spinach
- 1 tsp Salt
- 2 – 4 Garlic Cloves
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1 tsp Baking powder (alluminum free)
- 4 – 6 tbsp Buckwheat Flour (or flour of choice if not gluten free)
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, spinach salt, garlic, and cumin and coriander powder. Process until blended but not pureed. I like mine a little chunky.
- Add the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Place mixture into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts.
- Place in fridge to set 20 minutes.
- Bake at 180c for 30 minutes. Turning over at 15 minutes and bake until golden.
- Enjoy with condiments of choice, added to salads or in pita bread as we do.