TURMERIC BAKED
FALAFEL
INGREDIENTS
2 15 oz. cans chickpeas, drained and rinsed
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/2 cup red onion, roughly chopped
4 garlic cloves
Juice of 1 lemon
1 tbsp. Pompeian Organic Extra
Virgin Olive Oil, plus more for greasing the pan
1 tbsp. ground cumin
2 tsp. ground turmeric
1 teaspoon salt
Dash of cayenne pepper (optional)
½ cup oat flour
For salads & pita sandwiches: greens, whole wheat pita,
tomatoes, cucumbers, red onion, olives, parsley, hummus, tahini or vegan
tzatziki
PREPARATION
Preheat
oven to 400 degrees F. Grease a baking sheet with Pompeian
Organic Extra Virgin Olive Oil.
In
the bowl of a food processor, add chickpeas, cilantro, parsley, onion and
garlic. Pulse until chopped and well-combined, with some chunky texture.
Add
lemon juice, Pompeian Organic Extra Virgin Olive Oil,
cumin, turmeric, salt and cayenne pepper. Pulse a few times to combine.
Add
oat flour, starting with ½ cup. Pulse until a firm dough forms, adding more oat
flour if necessary.
Form
14 – 16 balls of dough, flatten them with your hands and place on the baking
sheet.
Bake
for 15 minutes, then flip. Bake for another 15 minutes.
Optional:
Broil on low for 5 minutes to get falafel extra crispy.
Serve
falafel on top of salad or in a pita sandwich!
Add a pop of color to your Mediterranean dishes with this easy
Turmeric Baked Falafel! The perfect addition to salad, bowls or pita
sandwiches. Vegan & gluten-free!
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