Baked Lemon & Herb Falafel

By • March 28, 2014 3 Comments

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Author Notes: The fresh mint and cilantro, paired with turmeric and cumin, create a perfectly savory, yet fresh and bright tasting falafel ball, perfect for salads, wraps, or on their own dipped in hummus.

Nutritional Information [per falafel]
40 Calories, 6g Carbohydrates, .8g Fat, 2.1g Protein, 1.9g Fiber, .3g Sugar
Alexandra Dawson

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Makes 24 falafel

  • 2 cans (15 ounces each) chickpeas, drained + rinsed
  • 1 medium yellow onion, peeled and roughly chopped
  • 2 cloves garlic, peels removed
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh mint, tougher stems removed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • juice of 1 lemon
  1. Preheat oven to 350 degrees F, rack in the middle.
  2. In a food processor fitted with an S blade, pulse all ingredients until well combined, but still textured. Do not over-process or you’ll end up with hummus! Divide mixture into 12 balls, place on non-stick baking sheet and bake for 25-30 minutes, or until lightly browned. Allow to cool.

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