Holiday parties or any event with hor d’oeuvres or snacks can really cause you to regret your participation the next day. Not these Clean Eating Falafel. They are baked to a crispy golden brown and taste great. There’s nothing to regret after eating these tasty bites so you can still look yourself in the mirror the next morning and like what you see.

Ingredients:

  • 1 (15 ounce) can low sodium chick peas, rinsed and drained
  • 1/4 cup minced onion
  • 2-3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 2 tbsp parsley, finely chopped
  • 1/2 tsp sea salt
  • 2 tbsp olive oil
  • 1/4 cup whole wheat pastry flour
  • 1 tsp baking powder

Preparation:

  1. Preheat oven to 425 degrees F.

    Pulse several times scraping down the sides of the bowl as needed

  2. Place all the falafel ingredients except 1 tablespoon oil in a food processor and pulse for 10-20 seconds. Scrape down the sides of the bowl and pulse again until all the ingredients are well incorporated but still slightly coarse and grainy. You may have to stop several times to scrape down the sides of the bowl.

    Form the mixture in balls

  3. Form the mixture into 16 balls, place them on a baking sheet (I line the sheet with foil for easier clean up). Flatten them down just a little and brush them with the remaining 1 tablespoon olive oil.

    Press down to flatten slightly

  4. Bake for 20 minutes and then turn them over and bake another 20 minutes or until the balls are crisp and browned.

Nutritional Info:

Makes 4 servings.

Serving size 4 falafels.

Nutrients per serving:  Calories: 207.5, Cal. from Fat: 70, Total Fat: 8g, Sat. Fat: 1g, Carbs: 27g, Fiber: 5g, Sugars: .5g, Protein: 7g, Sodium: 138.5mg, Chol: 0mg

Notes:

The Falafels taste great when served with my Clean Eating Yogurt Dip (recipe here) or Clean Eating Tzatziki sauce (recipe here).

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2 Comments

 
  1. Natalie says:

    These look delicious! I LOVE falafels! Do you think that these would freeze well?

    • Kristy says:

      I think they would freeze just fine. I have reheated some the next day and they were just as tasty though not quite as crisp.

 
 

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