Baked Syrian Falafel

HomeClinics & ProgramsELLICSR KitchenBaked Syrian Falafel

Skill Level	Easy

Preparation Time	10 minutes (plus soaking chickpeas overnight)	Total Time	35 minutes
Servings	6 (3 falafels per serving)	Cost Per Serving	$0.55

3 cups	Chickpeas (2 cups dry or 2 cans rinsed)
1 cup	Fresh Parsley
3 cloves	Garlic
1/2 cup	Fresh Parsley
1 tbsp	Ground Coriander
1/2 tsp	Ground Nutmeg
1/2 tsp	Ground Cloves
1 tsp	Chili Flakes (optional)
1/2 tbsp	Extra Virgin Olive Oil
To taste	Sea Salt and Ground Black Pepper

Preheat the oven to 375 degrees F.
If you are using dried chickpeas, they need to be soaked overnight before using. The night before making the recipe, pour boiling water over the chickpeas and allow them to soak until you make the falafels. Canned chickpeas do not need to be soaked.
Add all ingredients to a food processor and pulse until combined thoroughly.
Using your hands, grab about 1 tbsp of the mixture, roll out a small ball, and place on a baking sheet lined with parchment paper. Repeat until all of the mixture has been rolled out.
Using your hands, gently squash the falafel balls so that they are about ½ inch thick.
Drizzle the falafel balls with a little olive oil and then bake in the oven for about 20 to 25 minutes or until lightly golden brown.
Try serving with a tahini yogurt (1 tbsp tahini with 1 cup yogurt).

PDF link to nutrition facts for baked Syrian falafel

Including chickpeas and other beans in your diet may help lower cholesterol and prevent cancer. Beans can also help with weight management as their high fibre content promotes feelings of fullness.
Chickpeas are rich in vitamin B6, a nutrient that helps protect DNA against mutations, which may increase cancer risk. In one study, both smokers and non-smokers with high levels of vitamin B6 reduced their risk of lung cancer by 50%, compared to those with low levels of vitamin B6.
Baking these falafels instead of frying them reduces the amount of oil you need to use. Even heart healthy oils such as olive oil should be limited to 2-3 tablespoons per day.