Why I love this baked falafel recipe: These impressive little bites can quickly and easily be made anytime, with staples you keep in your pantry. When you’ve been too busy to get to the grocery store or have unexpected guests coming for dinner, these falafel can be whipped up in no time and no one will believe that just a moment ago you had no idea what you were going to make and just a few basic ingredients.
These baked falafel fit in with almost every diet and satisfy nearly all taste buds. They are free from animal products and don’t have any added oil, salt, or sugar. Yet they are so yummy you won’t feel as if anything is missing. Filled with universally loved Italian spices they will have a familiar taste wrapped in a new package.
10 reasons to love them:
- Made from 100% whole, plant foods
- Baked not fried
- Oil free
- No added salt or sugar
- Inexpensive
- Easy to make
- Free of major allergens
- Made from foods you always have on hand
- A finger food or a full meal
- And so yummy!
A few tips to help you out:
I find using a medium “cookie” scoop makes these falafel just the perfect size. I use my medium scoop several times a week to give me perfectly shaped and equally bite-sized morsels. Actually, all my scoops (small, medium and large) are among the most used utensils in my kitchen.
Save the liquid from the chickpeas which is called aquafaba (bean water). It makes a great egg substitute in baked goods. Try using it in Breakfast Cookies, Perfect Pitas, and Zucchini and Cornmeal Fritters.
Serve the Baked Italian Brown Rice Falafel with Carrot Tahini Dressing or a basic marinara sauce.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Drain the liquid from the chickpeas and set aside for another use.
Add chickpeas, tahini, onion powder, garlic powder, Italian seasoning, cumin and baking powder to a food processor. Process until smooth.
Gently fold in cooked brown rice.
Scoop into 2-inch balls. Roll each ball in the sesame seeds.
Line the balls on a baking sheet and gently flatten them to about 3/4 of an inch.
Bake for about 30 - 40 minutes until browned and crispy on the outside. Falafel can be baked in a convection oven or air fryer to increase crispiness.
While falafel are baking, make a dip such as Carrot Tahini Dressing or a basic marinara sauce.
Ingredients
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Drain the liquid from the chickpeas and set aside for another use.
Add chickpeas, tahini, onion powder, garlic powder, Italian seasoning, cumin and baking powder to a food processor. Process until smooth.
Gently fold in cooked brown rice.
Scoop into 2-inch balls. Roll each ball in the sesame seeds.
Line the balls on a baking sheet and gently flatten them to about 3/4 of an inch.
Bake for about 30 - 40 minutes until browned and crispy on the outside. Falafel can be baked in a convection oven or air fryer to increase crispiness.
While falafel are baking, make a dip such as Carrot Tahini Dressing or a basic marinara sauce.