Baked Lemon & Herb Falafel

By Alexandra Dawson
March 28, 2014
10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

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.

More Great Recipes:
Vegetable|Bean|Make Ahead|Vegetarian|Gluten-Free|Vegan|Appetizer|Entree