Using baked plantain chips as a crispy coating instead of deep frying, these gluten-free baked falafel have the satisfying crunch without any extra oil! Easy to make, these falafel are also great to freeze and reheat in the oven for an easy weeknight meal. —Judith Rontal
20 2-inch rounds
15-ounce can of chickpeas
1 1/2 teaspoons
baked plantain chips, finely ground in a food processor (I used Amazi)
Preheat oven to 375º F and line a baking sheet with parchment paper.
Combine all the ingredients in a food processor, except for the baking powder, almond flour and plantain chips. Pulse until mixed, stopping every few pulses to scrape down the sides. You want it to be well chopped, but not mushy (about 10-12 pulses). Taste and adjust seasonings.
Add the baking powder and almond flour, pulsing until the mix forms a ball.
With your hands, roll the falafel into 1/4 cup sized balls and coat them in the ground plantain chips. Flatten them down into 2-inch sized patties (about 1/2 inch thick) on the baking sheet and brush the tops with a little olive oil and a sprinkle of salt. Bake for 30 minutes, flipping halfway so each side gets crips. They may fall apart, but push them back into shape and continue baking.