About a month ago I posted this recipe for baked falafel balls; remember I said they weren’t that good. Anyway, I took another stab at baked falafel balls and the results were amazing. All I want to do is stuff my face with these little balls of goodness. I did a lot different this time; funny how the calories didn’t really change – I guess because I got more balls this time.
This is one of those recipes where I didn’t measure – at all. So hopefully my amounts are right!
19 oz can chickpeas, rinsed
3 small carrots, peeled
2 stalks celery
1/4 cup green onion, chopped
3 cloves garlic
2 tbsp flour
1/4 tsp baking soda
2 tsp lemon juice, or more to taste
1 tsp olive oil
1-2 tbsp cumin
.5-1 tbsp curry powder
1-2 tsp chipotle pepper powder (optional, spicy!)
1. Preheat oven to 350.
2. Put the first 5 ingredients into a food processor and blend until almost smooth. Transfer to a large bowl.
3. Stir in the last 7 ingredients until well mixed. Form into balls (I used a TBSP for size). I got 28 TBSP sized balls.
4. Bake on cookie sheet (I put down parchment paper) for 45-55 minutes. Until outside is crispy.
Nutritional Information per 1 Falafel Ball
.5 grams of fat
5.9 grams of carbohydrates
1.2 grams of fiber
1.2 grams of protein
For breakfast this morning I had these on an english muffin with a laughing cow cheese wedge. Yum Yum! I will be making these a lot.