Love falafels? Never heard of them? Well, the concept of falafels is great. The primary ingredient in them are garbanzo beans (chick peas) which are legumes that are high in fiber and protein. The perfect combination to fill your belly fast and not leave you feeling hungry an hour after the meal (yes, this means all the easier for you to lose the weight!). The problem is that 99% of the time you’re choosing them as a “healthy” choice at a restaurant, they have been fried. The frying unfortunately negates the “healthy” concept of them. When I saw this recipe I was SO excited, and with some slight tweaking to fit my preferences I really enjoyed the result. I would pair it with a side salad of some sort to round out the meal. Definitely be sure to check out the blog I got it from, her pictures are way more beautiful. Mine turned out a little bit more like falafel pancakes than balls. Enjoy!
Baked Falafels with Yogurt Sauce & Pita– slightly adapted from Carlene’s Figments
15 oz can of low sodium chickpeas
1 large clove garlic
1.5 tsp cumin
1/2 tsp cayenne
1/4 large white onion
1/2 tsp salt
1/4 tsp baking powder
1 1/2 T flour
few sprinkles of dried parsley
4 tbsp. plain Greek yogurt & 4 tbsp. reduced fat sour cream
- Add all ingredients except the sour cream, yogurt and olive oil to a food processor.
- Pulse until chickpeas are mashed and ingredients are thoroughly distributed. The mixture should be close to a paste consistency. Let the mixture rest for 30 mins.
- Lightly spread olive oil onto a baking sheet with parchment paper and pre-heat the oven to 375 F.
- Roll the chickpea mixture into small, slightly flattened balls (they should be ping pong ball sized). Bake for about 20 minutes, or until the falafel are browned and crisp on the outside.
- While they bake, mix the Greek yogurt and sour cream in a small bowl. Set aside.
- Serve baked falafels with pita and yogurt sauce.