Healthy Baked Falafel

Healthy Plant Based Recipe for baked Falafel. Pickled Onions add flavor, color, texture and are so easy to make. Serve individual falafels with tahini dipping sauce as appetizer or in a wrap with condiments and fillings as a main dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 450 and line rimmed baking pan with unbleached parchment.

Step 2

If using dried chick peas, soak 12-18 hours, or overnight. If using canned chick peas, put them into the food processor at the end with the tahini and almond meal.

Step 3

Place everything but almond meal and tahini (and canned chick peas if you're not using dried) in food processor. Process until smooth. Add tahini Process. If you're using canned chick peas, put them in now and process, leaving a few chunks.

Step 4

Put almond meal in shallow bowl.

Step 5

Scoop falafel mixture by tablespoon, roll into balls and drop into bowl with almond flour. Toss to coat and then place onto prepared pan.

Step 6

Bake for 15 minutes, turn and then bake for additional 10 minutes until golden.

Step 7

For Tahini Drizzle: whisk together ingredients, adding more water 1 Tablespoon at a time until pourable consistency.

Step 8

For Pickled Onions: Thinly slice onions and place in small glass bowl. Boil vinegars, water, syrup and salt. Stir until syrup and salt are totally dissolved. Pour over onions that are in glass dish. Let sit at room temp for 1-2 hours. Store in air tight jar in fridge for up to 2 weeks.

Step 9

Use fresh pita or collard green, or Boston lettuce as a vessel for falafel sandwich. Fill with lettuce, or cabbage, cucumbers, tomatoes or whatever else you like. Add falafel, top with pickled onions and a generous drizzle of tahini. Enjoy!

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