Turmeric Spiced Baked Falafel (with Vegan & Vegetarian Dressing Options)
Better plant-based nutrition better be delicious! These gluten-free falafel balls are easy to make and freeze well too! Make this recipe to please any crowd. If you are interested in learning more about plant-based nutrition, check out our BNP Health Memberships.
Ingredients
For the falafel:
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- 1 lemon squeezed
- ½ onion chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 15 oz can organic chickpeas
- 1 serving Gaia Turmeric Boost Uplift
- 1 & ½ tsp salt
- 1 tsp baking powder
- ¼ cup coconut flour
- Black pepper to taste
For the vegan dressing:
- ½ cup tahini
- ½ cup + more if needed warm water
- 1 small clove garlic
- 1 Tbsp lemon juice fresh squeezed
- 1 tsp maple syrup
For the yogurt-tahini dressing:
- 1 cup plain yogurt
- 3 Tbsp tahini
- 1 small clove garlic minced
- 1 Tbsp lemon juice fresh squeezed
- Salt & pepper to taste
Instructions
- Preheat oven to 375 degrees. Line a cookie sheet with unbleached parchment paper.
- Add parsley, cilantro, lemon juice, onion, garlic and olive oil to blender or food processor and pulse lightly to combine. Add chickpeas, TumericBoost Uplift, salt, baking powder, coconut flour and pepper to combine but still chunky.
- Form the mixture into about 15-20 balls. Place them on parchment paper and coat both sides lightly with olive oil. Baked for about 15-20 minutes on each side, until lightly browned on each side.
- Serve with vegan dressing or yogurt-tahini dressing in lettuce or pita bread. Topping suggestions: cucumber, tomato, avocado, pickled veggies, etc.
Notes
Courtesy of Gaia Herbs
