Vegan Gluten Free Baked Falafel
This Vegan, Gluten-Free Baked Falafel recipe is full of flavor and easy to make, with chickpeas, spinach, parsley, cilantro onion, garlic, cumin, paprika and gluten-free flour. No dairy, not deep fried, and served with a creamy Tahini sauce!
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Servings: 8 falafels
Calories: 114kcal
Ingredients
- 1 15 ounce can chickpeas drained and rinsed
- 1 small onion chopped
- 4 cloves garlic chopped
- 1/2 cup fresh parsley leaves chopped
- 1/2 cup fresh cilantro leaves chopped
- 1 cup spinach leaves loosely packed
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt or to taste
- 1/2 cup all purpose gluten-free flour
- 2 tablespoons olive oil
- Tahini Sauce
- 1/4 cup tahini paste
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 3 tablespoons water lukewarm
- 1/4 teaspoon sea salt
- 1 pinch ground allspice
Instructions
- Preheat oven to 400℉.
- Line baking sheet with parchment paper, grease or spray with oil, and set aside.
- Place chickpeas, onion, garlic, parsley, cilantro, spinach, cumin, paprika, cayenne and salt in a food processor.
- Pulse until well blended. Add gluten-free flour and pulse.
- Transfer mixture to a large bowl and form into a large ball.
- Take pieces and shape into balls and then flatten to 1/2 inch thickness.
- Place patties on baking sheet, brush with oil.
- Bake for 25-30 minutes, turning halfway or until golden brown.
- Delicious served with tahini sauce, recipe below!
- Combine tahini, lemon juice, garlic, water, allspice and salt in a bowl, stirring to form a thick creamy sauce. Refrigerate until ready to serve.
Nutrition
Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 373mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 893IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg