These Crispy Baked Falafel with Lemon Cream are super flavorful, low in fat, and have a good amount of protein from the chickpeas!! Hec, if you don’t oil your baking sheet and use parchment paper then they will be fat-free!! Woohoo! This recipe is a tasty alternative to the deep fried falafels that many of us love so much.
“NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS. THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”
– PLANTPURE NATION
Baked Chickpea Falafel with Lemon Garlic Cream
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Lunch
Ingredients
- 1 tablespoon + 2 tablespoons olive oil
- 2 ½ cups chickpeas preferably freshly cooked or canned rinsed & drained
- ½ red onion diced small
- 6 garlic cloves minced
- ¼ cup parsley finely chopped
- ½ cup cilantro finely chopped
- ¼ cup lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons curry powder
- 2 teaspoons baking powder
- 2 tablespoons chickpea flour
- salt to taste
- pepper to taste
- LEMON CREAM
- 1 cup cashews
- juice of 2 lemons
- ¼ cup red onion
- 1 teaspoon ground coriander
- salt to taste
- ¼ cup water filtered if possible
Instructions
- Preheat the oven to 350F. Lightly oil a baking sheet with 1 tablespoon olive oil.
- To make the patties, add the chickpeas to a bowl and use a fork or potato masher to mash all of the chickpeas. Add the next 12 ingredients to the bowl and thoroughly mix.
- You could also do this in a food processor. I would pulse the mixture and stop every now and then to stir it and ensure the mixture is not becoming too mushy and watery. Blending it too much could result in watery patties.
- Taste the mixture for seasoning and add more salt if needed. Take a ½ cup of the mixture and form a patty. Place the patty on the oiled baking sheet and finish making the rest of the patties. Brush to top of the patties with the remaining 2 tablespoons olive oil.
- Bake the falafel patties for 20 minutes, flip them over, and bake for another 20 minutes.
- While the patties are baking, place all of the Lemon Cream ingredients in a blender and blend until smooth.
- To serve, place the baked falafel patties on your plate and top with the lemon cream. I like to eat this over a salad and sometimes in a wrap.
Such a lovely recipe.. I like the presentation of your food too! Looks tempting and yummy!
Thanks
Wow all these recipes look extremely delicious. Can’t wait to try making them myself 🙂
Thank you!
I should show this my mum as she type 2 diabetic and she *trying* to be vegan – she not quite got the hang of it. So I always on the look out for new vegan recipe. Thank you for this 🙂 xx
Awesome! I hope she can try some of the recipes. Thank you! 🙂
Just curious, does the Pink Himalayan Salt taste any different from the typical salt that’s sold in the market? It’s fascinating that it’s colored pink. I also wonder how it became pink.
I’m sure it tastes different than iodized salt, but to me it tastes the same as the Sea Salt and Kosher Salt I used to use. I love that it is naturally pink too! 🙂
I totally agree with you. I think it’s all about balance in life in everything we do (Including salt). And the recipes look great. Definitely going to try them out!
Thank you!
Chickpeas patty is pretty interesting. Infact the Indian Subway restaurant chain has something like this. It has so many veg options infact…. Oh damn, I’m missing it!!
lol! I brought back some memories, huh?! I wish the Subway here had that option. 🙂
Until now, I still haven’t taken my culinary assessment yet, and I still have no idea what to cook. We have to cook 11 dishes in like 4 hours. Imagine that! Your blog really helps me decide on what I should make. I still have no idea what to make for the salads.
You’re in culinary school?! Cool!! I remember having to cook a bunch of dishes for my final semester. It was fun, but a little nerve-wrecking. Good luck! Glad I could be a little help for you. 🙂
Personally I loved vegetables but I am not a Vegan all the way. Yes, rock salt is better than iodized one. Well, everyone’s preferences differs but healthy eating is a must for all.
Well that’s great because this lifestyle is not 100% vegan. Thanks for visiting!!
The falafel is GORGEOUS! I wish we had these in ingredients in Manila! :O
Thank you so much!!
You have some really interesting recipes. I have wanted to try new healthier recipes for my family and I can try some of yours!
Thank you!!
I cannot imagine the combination of spices with avocado. I usually take my avocado with milk, and is it. Chick pea falafel also very interesting. Does it taste like hummus?
Oooh, avocado and milk sounds so interesting! No, it does not taste like hummus!! Falafel has more seasoning and spices in it than hummus. 🙂
i totally agree, sodium is essential, we just need to cut back on it because we consume a lot of salty food already. I love salty food, but when I have too much sodium I bloat.
Ugghh, salt makes me bloat too! It sucks, but I’ll never completely cut out salt because I love me some salty food too! lol
Great recipe for health junkies. Not for me though.
lol! what a ridiculous comment to leave on a HEALTH FOOD BLOG!
These are all lovely recipes. You never fail to make appetizing food and that smoothie is a nice change from all the berries. I think you can’t cut sodium completely, but you can’t have too much of it either. It’s good to have a balance.
Thank you, I agree! It’s good to have balance.
I think salt can go well with smoothies. Even milk teas now come with rock salt variety. It’s also needed in right amount by our system.
Oh I didn’t know that about milk teas and rock salt! Thanks for sharing 🙂
These sound awesome- I wish they were my lunch today!
lol, thank you!
I didn’t know one cup of raw celery contains about 96 milligrams of sodium! But I do know Pink Himalayan salt is pretty good and appropriate amount of sodium is good for health.
Yes, that was interesting for me to learn as well!
I’ve tasted a mango smoothie with salt in it, it made the taste a bit more interesting. After reading so much about food scares and all, I’ve come to the conclusion that “anything excessive is bad” still holds true 😉
You know, I’ve not tasted a falafel yet, I’m thinking of trying your recipe one of these days. I wonder if I’ll like it.
I agree. Too much of anything isn’t always a good thing! I think you’ll like the recipe! Hope you give it a try. Thanks! 🙂
Thanks for the healthy eating tips and all these delicious and healthy recipes. I think this weekend I am going to try the Clam Soup with Baby Scallops, Garlic, and Thyme.
Thank you! I hope you like it. 🙂
Tomato-Avocado is an interesting combo! Just wondering whether the sourness of tomato takes over creaminess of avocado…Falafel recipe is superb.
It doesn’t in my opinion. I think the avocado really helps smooth out all the flavors. Thank you! 🙂
I’m not sold on this tomato-avocado smoothie. It seems like it would almost be drinking cold soup or something. However, I am 100% here for that clam soup! Looks yummy!
You’re right! There isn’t much difference between savory smoothies and cold soups honestly. I like cold soups sometimes though. Either way, it’s tasty! 🙂
Yumm.. This recipe looks delicious and I would love to try this recipe today!!
Thanks
I totally agree! Its all about balance and figuring out what is right for YOUR body! I’ve been looking for some new recipes to try, this is a must!!!
I’m glad you agree! Thank you!
I tasted a cake using the Himalayan salt and its very yummy! I love the taste so much, that is why I keep coming back to this CAKE HOUSE.