Baked Falafel

  • U Serves 4 People
  • P Prep: 00:10
  • P Cook: 00:35
Baked Falafel

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 227

Calories from Fat 38

% Daily Values*

Total Fat 4.26


Saturated Fat 1.28


Polyunsaturated Fat 0.61

Monounsaturated Fat 0.31

Cholesterol 0.00


Sodium 1084.31


Potassium 309.25

Total Carbohydrate 41.42


Dietary Fiber 5.67


Sugars 2.71

Protein 7.56

Vitamin A 24.38%

Vitamin C 47.31%

Calcium 7.50%

Iron 10.88%

* Nutritional Values are estimated and may vary

³ Description

These baked falafels pack all the flavors but without all the fat of their deep-fried counterpart.

² Ingredients

  •  15 oz Chickpeas (Garbanzo Beans, Bengal Gram) (Mature Seeds, Canned)
  •  1/4 cup Parsley
  •  1/2 cup, chopped Mustard Greens
  •  9 tsp Minced Garlic
  •  1 serving (serving = 2/3 cup) Trader Joe's Japanese Style Panko Breadcrumbs
  •  1 tsp Salt
  •  1 tsp Black Pepper
  •  3/4 tsp Red or Cayenne Pepper
  •  3 serving (serving = 1 tsp) Huy Fong Foods Sriracha Hot Chili Sauce
  •  2 serving (serving = 2 tbsp) Tofutti Better Than Sour Cream
  •  5 sprigs Dill
  •  2 lemon yields Lemon Juice

q Directions

Add all falafel ingredients together and mix (I used a potato masher, but anything like that could work) add a little bit of olive oil if needed to help make it sticky. Form small to medium sized balls and, slightly flatten before adding them in batches to a sauté pan with olive oil. Once both sides have a nice sear, transfer to a baking pan and put them in the oven. After 20 minutes check texture, let them cook until they’ve formed more of a patty. They won’t be the texture of a deep fried falafel, but they should become more formed after being in the oven.

For the sauce, mix the tofutti sour cream, dill, 2 cloves of pressed garlic, lemon juice, and set aside until falafels are fully cooked. Top with sauce and sriracha!

Recipe Provided by @honestfoodieblog

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