Baked Falafelby Estee Raviv
For those who like falafel, yet not the extra calories, this is a great, lighter version. I created my own version of baked falafel, though I did not compromise the taste. It is not as crispy as the fried falafel, but, in a whole wheat pita with tahini and tomatoes, it has just as good of a flavor. Low in calories and low in fat—great substitute for the real thing!
2 cloves of garlic, minced
4 cups cooked garbanzo beans (aka chick peas)
4 cups of fresh parsley, finely chopped
2 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon ground cumin
1 teaspoon baking powder
1 teaspoon ground turmeric
1 teaspoon old bay seasoning
Olive oil spray
- Heat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Take a baking sheet and line it with parchment paper.
- In a food processor add all the ingredients and mix coarsely.
- Use a cookie scoop to create an evenly sized falafels.
- Place the falafels on the baking sheet.
- Spray the top with olive oil and bake for about 20 minutes.
- Serve in a pita pocket with tahini and Israeli salad.
- Find more of Estee’s recipes at Estee’s Kitchen and follow her on Facebook and Instagram.
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