EASY HOMEMADE BAKED FALAFELS ✨ I love chickpeas in any form, but these falafels are definitely high on my list of favourites ? These are packed with plant-based protein, fibre and calcium from the tahini lemon drizzle and make the perfect meal-prep for a busy week ahead to put in bowls, wraps, or to eat as snacks! ?.
To make ?? (makes 7 falafels):
Preheat oven to 450F. Drain and rinse a can of chickpeas. Add to a food processor or high speed blender with a tamper, along with 1/4 packed cup of parsley, 1/4 packed cup of arugula (optional), 1 small onion, diced, 3 cloves of garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cardamom + a large pinch each of salt and pepper. Blend until relatively smooth, using the tamper to help it blend. Roll “dough” into balls, sprinkle with sesame or sunflower seeds, then place on baking sheet with parchment paper and flatten to about 3/4 inch thick. Bake for 20 minutes, flipping half way between. Serve with veggies of your choice- I chose arugula, red onion, red cabbage, kalamata olives. Top with a tahini-lemon drizzle (recipe in my FREE Ebook- get my clicking the link in my bio!) Enjoy! ?