Ingredients for Baked Falafel Balls
- 1 cup water
- 1 cup fine bulgur
- 2 tablespoons olive oil
- 1/2 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice
- 1/2 cup dried breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- olive oil flavored cooking spray, for spraying
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How to Make Baked Falafel Balls
- Bring 1 cup of water to a boil in a saucepan, then remove from heat.
- Stir in 1 cup of fine bulgur wheat.
- Cover the saucepan tightly and let the bulgur sit until all the water is absorbed (about 20 minutes).
- Heat 2 tablespoons of olive oil in a small pan over medium heat. Sauté 1/2 cup finely chopped onion and 2 cloves minced garlic until the onion is translucent (about 5 minutes).
- Add 1/2 teaspoon red chili flakes, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Sauté for 1 more minute.
- Combine 1 (15-ounce) can of chickpeas (drained and rinsed) and the cooked bulgur in a food processor.
- Add 2 tablespoons lemon juice, 1/2 cup breadcrumbs, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 1 teaspoon salt. Process until well combined but still slightly textured.
- Let the mixture rest for 15 minutes.
- Preheat your oven to 400°F (200°C).
- Shape the falafel mixture into 2-inch balls.
- Place the falafel balls on a lightly oiled baking sheet.
- Lightly spray the balls with olive oil cooking spray.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
2g
Carbs
7g
