Print

HEALTHY BAKED FALAFEL WITH SPINACH AND SUNFLOWER SEEDS

Vegan and gluten free baked falafels packed with greens. Note: active prep time is around 20 minutes, but chickpeas are to be soaked for 24 hours in advance.
Course Dinner
Cuisine Middle Eastern, Plant-based
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20 falafels
Calories 69kcal
Author Naturopath Lauren Glucina

Ingredients

  • 1 cup chickpeas dried
  • Splash of apple cider vinegar
  • ¼ cup + 2 tablespoons chickpea flour
  • ¼ cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 cup of tightly packed spinach about 50g
  • 1 cup fresh parsley
  • 1 cup fresh coriander
  • 1 red onion
  • 3 cloves garlic minced
  • Juice of half a lemon
  • ½ teaspoon coarse sea salt
  • 1 teaspoon cumin powder
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons sumac
  • ¼ teaspoon hot chilli flakes
  • A bit of olive oil and extra sesame seeds to top with

Instructions

  • Soak chickpeas in a large bowl of water with a splash of apple cider vinegar for a full 24 hours – use lots of water as they will double in size. Once soaked, drain well.
  • Pre heat oven to 180˚C.
  • Roughly chop all the fresh greens/herbs and the red onion, then add all ingredients to a food processor. Blitz till well combined. I found it blended easier when adding the greens first and the chickpeas last.
  • Roll mixture into balls and place on a baking tray lined with baking paper.
  • Drizzle a little olive oil and sprinkle sesame seeds over the top.
  • Bake for 35-40 minutes or till done, flipping them over halfway.
  • Serve with fresh salad and dress with Turmeric Tahini Dressing (below).

Nutrition

Calories: 69kcal