Baked Falafel Cakes

These gluten-free Falafel are a cinch to make and are a healthy source of vegan protein.  Bright flavors like parsley, cumin, and coriander are mashed with chickpeas for a taste of the Middle East.  They also make tasty appetizers.

MEDIUM          Servings: 4       Ready In: 20 minutes

Baked Falafel Cakes - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan

Baked Falafel Cakes - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan

Ingredients

1 (15-ounce) can chickpeas, no-salt-added (or 1 1/2 cups cooked chickpeas)
1 bunch parsley
1 clove garlic
1 tsp. coriander
1 tsp. ground cumin
1/2 tsp. paprika
Dash of cayenne (optional)
1/2 tsp. salt
1 tsp. baking soda
2 tbsp. brown rice flour
2 tbsp. gluten-free breadcrumbs (for dusting the pan)


Pin It, Share It:

Procedure

Gather ingredients.  Preheat oven to 350F.
To make Falafel: Drain and rinse the canned chickpeas.
Remove the stems of the parsley. Give the parsley a rough chop.
In a food processor, combine the chickpeas, chopped parsley, garlic clove, coriander, cumin, paprika, cayenne (if using), salt, and baking soda. 
Puree until well chopped.  Scrape down the sides and add brown rice flour.   Puree again to combine. 
The falafel mixture should hold together. If it crumbles, it is too dry -- drizzle in a tablespoon or two of water. If it's too wet, add another tablespoon or two of brown rice flour. 
To shape and bake Falafel: On a non-stick baking mat, spread the gluten-free breadcrumbs. You can skip using the breadcrumbs if you're avoiding for dietary reasons.
Scoop a couple of tablespoons for each falafel.   Use your hands to flatten the falafels.   Place falafel on baking sheet.   Flip so that the falafel have the breadcrumbs on both sides. This will help give them some crunch. 

Bake at 350 F for 15 minutes, until crispy on the outside and warm in the center. 
Serve with Cucumber Dill Avocado Dip, Baba Ghanouj, or Hummus
 

Chef's Tips: Make a double-batch of these falafel.  After shaping them, store extras in an air-tight container (or wrap in foil) in your freezer.  When you're hungry, pop right into a 350F oven for 10-12 minutes, until warm in the center.

Yield: 12 falafel


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (about 3 falafel).

Calories 130.39

Total Fat 2.04g 3%
Saturated Fat 0.21g 1%
Cholesterol 0mg 0%
Sodium 613.83mg 26%
Potassium 241.8mg 7%
Total Carbohydrates 22.82g 8%
Fiber 5.45g 22%
Sugar 3.09g
Protein 6.28g 13%
Calcium 4.22mg <1%
Iron 41.09mg 228%
Vitamin A 459.52IU 9%
Vitamin C 1.59mg 3


What's the quickest, easiest way to peel and seed a cucumber? Plus a quick, healthy vegan Cucumber Dill Soup. Plant-Based Chef Katie Simmons explains how rem...