Sesame Parsley Falafel
Submitted by cretzel
Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.
YIELD
16 servingsPREP
15 minCOOK
15 minREADY
35 minGet your falafel fix without the deep fryer.
Baking instead of frying cuts the fat dramatically while still delivering satisfying crunch and earthy chickpea flavor.
Wheat germ and sesame seeds add texture and toasty notes that make these anything but boring health food.
Serve them in pita, over salads, or as a protein-packed snack.
Kitchen Tips
- Toss the falafel in the oil-coated baking dish to ensure even browning on all sides
- Stir occasionally during baking so they crisp up uniformly
- These freeze beautifully; reheat in a 375°F oven to restore crispness
- Pair with lemon-tahini dressing, tzatziki, or spicy harissa for dipping
Ingredients
Directions
Heat oven to 350℉ (180℃).
In a food processor or blender grind garbanzo beans, lemon and onion.
Remove and add flour, wheat germ, parsley, sesame seed, pepper and garlic powder.
Form into 20 falafel balls.
Heat oil in a large baking dish , then add falafel and bake 15 min, stirring occasionally.
Comments