Oil free baked falafel
Oil free falafel served with baked sweet potatoes, bulgur and tahini sauce.
Equipment
- Food Processor
Ingredients
Falafel
- 30 oz chickpea canned (usually two cans)
- 1 pcs onion
- 5 cloves garlic
- ½ lbs potatoes 3 small potatoes
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp salt
- ⅛ tsp ground pepper
- 3 tbsp tahini
- ½ cup fresh parsley
Baked sweet potatoes
- 2 lbs sweet potatoes
Whole grain bulgur wheat
- ½ cup bulgur
- 1½ cups water
Instructions
Baked sweet potatoes
- Rinse the sweet potatoes and prick them before you lay them directly on the oven rack.
- Bake for one hour at 400 F (204° C) (or at 375 F (190° C) on convection bake).
Falafel
- Drain and rinse the canned chickpeas and place these on a tray on parchment paper in one single layer. Bake at 375 F (190° C) for 20-25 minutes.
- Wrap each of the three medium potatoes in paper towel and microwave on high for 6 minutes. Remove, let cool and peel the skin off.
- Add the potatoes, chickpeas to food processor (see image) and pulse 5-6 times.
- Add the rest of the ingredients to the food processor and add 3-4 tablespoons of water. Mix until an homogenous paste is obtained.
- Use the medium size cookie scoop to scoop up the mixture and lay it on parchment paper on a baking tray.
- Bake at 375 F (190° C) for 25 minutes.
Whole grain bulgur wheat
- Combine the water and the bulgur wheat in a medium saucepan. Bring to a boil and reduce the heat to low. Cover and cook for 10 minutes.
Notes
- Add falafel, peeled sweet potatoes, bulgur to a plate. It goes very well with some cherry tomatoes and cucumber slices. Using a spoon, add tahini sauce on top.
- Recipe adapted from The Vegan 8.
Nutrition
Calories: 724kcalCarbohydrates: 132gProtein: 28gFat: 12gSaturated Fat: 2gSodium: 741mgPotassium: 1811mgFiber: 28gSugar: 20gVitamin A: 32865IUVitamin C: 31mgCalcium: 225mgIron: 10mg
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