Gluten and Soy Free Recipes for Endometriosis and Ovarian Cysts

Baked Falafel with Lemon Garlic Cream

 

 

 

 

Baked Falafel with Lemon Cream

Baked Falafel with Lemon Cream

 

 

 

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 

 

 

 

5 from 2 votes
Baked Chickpea Falafel with Lemon Garlic Cream
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Lunch
Author: Daytime Vegan
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
  1. Preheat the oven to 350F. Lightly oil a baking sheet with 1 tablespoon olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the falafel patties for 20 minutes, flip them over, and bake for another 20 minutes.
  6. While the patties are baking, place all of the Lemon Cream ingredients in a blender and blend until smooth.
  7. 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.



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