Jesse’s Fabulous Falafel
Servings: 36 Servings (depending on how large you make them)
Calories: 7kcal
These tasty morsels are plant based and gluten free. Make a bunch and serve at your next little soiree or keep them all to yourself. They make delicious little snacks any time of day.
Print Recipe
Equipment
- A small food processor would be helpful
- Omnia stove top oven (optional)
Ingredients
- 1 15 oz can Chickpeas Drained and rinsed*(see Galley Kat Notes below)
- 1/4 Cup Chopped onion
- 2 Cloves Fresh garlic
- 1/2 Cup Fresh parsley
- 1 Tbsp Avocado oil Or olive oil and a little extra for cooking
- 2 Tsp Fresh lemon juice
- 1 Tsp Ground cumin
- 1 Tsp Ground coriander
- 1/2 Tsp Salt
- 1 Pinch Cayenne
- 1/2 Tsp Baking soda
- 3 Tbsp Oat flour ** see Galley Kat Note below
Instructions
- Place all but oat flour and baking soda in a food processor and blend until combined but making sure some texture remains.
- Stir In oat flour and baking soda.
- Scoop about 1 tbsp of mixture onto prepared baking sheet. I used a little cookie dough scoop.
- Flatten each slightly with the back of a spoon or small flat bottomed glass so each will cook evenly
For conventional oven
- Baked in preheated 375 ° F oven (190 ° C) for 10-12 minutes then flip and bake for an additional 10-12 minutes until very lightly browned
For Omnia stove top users
- Arrange evenly in prepared Omnia baking pan (you should have room for about 12 depending on the size of your scoops)
- Cover and place on preheated base plate and cook on medium for 10-12 minutes then turn and cook for an additional 10-12 minutes. They should feel firm to the touch and lightly browned but not too crumbly nor too mushy.
- Serve warm or at room temperature with a side of tzatziki.
- If not serving right away refrigerate for 2-3 days or freeze for about 3 months until ready to use.
Notes
*I can’t always find the 15 oz cans of chickpeas so have used 19 oz and added a smidge extra lemon juice or olive oil so it all holds together. You should end up with about 2 cups drained chick peas regardless. You can freeze the chick pea liquid, called aquafaba, in ice cube trays if you wish, for future use .
** I wanted to make these gluten free and didn’t have oat flour so I took my GF rolled oats for a whirl in the blender and made my own flour.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg