How to make:
Turmeric Baked Falafel
Turmeric adds a pop of color and flavor to this vegan Baked Falafel recipe! These baked falafels are great in salads, bowls and pita sandwiches.
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Author:
Yield:
14-16 patties 1x
Rating:
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup red onion, roughly chopped
- 4 garlic cloves
- Juice of 1 lemon
- 1 tablespoon Pompeian Organic Extra Virgin Olive Oil, plus more for greasing the pan
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon salt
- Dash of cayenne pepper (optional)
- 1/2 cup oat flour*
- For salads & pita sandwiches: greens, whole wheat pita, tomatoes, cucumbers, red onion, olives, parsley, hummus, tahini or vegan tzatziki
Instructions
- Preheat oven to 400F. Grease a baking sheet with olive oil.
- In the bowl of a food processor, add chickpeas, cilantro, parsley, onion and garlic. Pulse until chopped and well-combined, with some chunky texture.
- Add lemon juice, olive oil, cumin, turmeric, salt and cayenne pepper. Pulse a few times to combine.
- Add oat flour, starting with 1/2 cup. Pulse until a firm dough forms, adding more oat flour if necessary.
- Form 14-16 balls of dough, flatten them with your hands and place on the baking sheet.
- Bake for 15 minutes, then flip. Bake for another 15 minutes.
- Optional: Broil on low for 5 minutes to get falafel extra crispy.
- Serve falafel on top of salad or in a pita sandwich!
Notes
*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.