Baked Vegan Falafel Balls
Ingredients
- 2 cans chickpeas (drained)
- 1/2 cup safflower seeds (or almonds)
- 1 Tbsp tahini
- 2 Tbsp apple purée
- 2 Tbsp date syrup
- 2 Tbsp avocado or olive oil
- Juice of 2 limes
- 2 cloves of garlic
- Handful of fresh cilantro
- 1 Tbsp Turmeric
- 1 Tbsp cumin
- Salt and pepper
- Garbanzo flour to coat (or brown rice flour)
Preparation
Blend all ingredients except for the chickpeas, the seeds or almonds, and the flour.
Then blend with the seeds or almonds until they are crushed.
Finally, add the chickpeas and blend for a bit; it shouldn’t be too smooth.
Place the mixture in the refrigerator until firmed up, about half an hour.
Then make around 14 to 16 balls and coat them in the flour.
Spray some avocado or olive oil on the falafels.
Bake them at 400°F for about 45 minutes until they are crispy on the outside.
Note that rice flour won’t be as yellow as garbanzo flour.
For serving, add falafels to a bed of greens, fennel, cherry tomatoes, cucumbers, avocado or pumpkin seeds, and pomegranate seeds, finishing with tahini dressing.
