Raise your hands if you love falafel.!! The Middle eastern street style snack is warm, protein-packed, crispy on the outside, and soft inside. Making Falafel at home can be tricky, but this recipe is a game-changer, my version of Baked Falafel.
Falafel is served as an appetizer, on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians. Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. Mostly made from chickpeas, fava beans or both this dish is deep-fried and stuffed in pita bread. I have taken a healthier version of this middle eastern favourite dish where the falafel is pan-fried. Also, it is made with sprouted moong beans which are much easier to digest. So let’s get started right now.
Why do I love these Baked falafel ??
- These falafel are crispy outside and full of herbs like zaatar and parsley inside.
- They are baked instead of fried which means no oil splattering all over the kitchen and way lesser in calories.
- We used sprouted moong instead of chickpeas which are easier to digest and lower in calories. Chickpeas could cause bloating to so many, but not anymore with this healthy low-calorie option.
- These are gluten-free and vegan so it’s a win-win party starter.
- They are made ahead, so fantastic protein-rich options to keep on hand for salads, snacks, and sandwich fillings.
In case you’re falling in love with these .. lets make some..
How to make the Best Homemade falafel
- Bake it, don’t fry them. Frying means a lot of sizzling hot oil, a messy kitchen, and those extra calories which no one needs. Plus the pan-fried ones need heart-healthy olive oil which is big on taste and lowers in calories.
- Pan fry it -Make these ahead of them and serve these pan-fried warm when you just there on the dinner table or once you’re hungry to enjoy all the protein-packed deliciousness.
- Use sprouted mung beans – Moong beans are easy to digest, no boiling of the beans, and packs a beautiful green colour punch along with the green parsley and zaatar.
- Pita Bread
- Fresh green lettuce or parsley
- Bell peppers
- Kalamata Olives
- Raw Onions sliced thinly
- Soft cheese like feta ,crumbled
Please let me know how you like these versions of Baked Falafel in the comments.
- 2/12- 3 Cup mung beans sprouts
- 1 large onion chopped
- 4 tbsp chickpea flour (besan)
- ½ cup chopped parsley
- 2 tsp zaatar
- 11/2 tsp salt
- ½ tsp pepper
- 5-6 cloves garlic
- Olive oil to cook
- Sesame seeds to coat
- Make coarse paste with garlic in a food processor or a mixer grinder. Add 2-3 teaspoons water.Blend in batches.
- Once done add chopped onion, parsley and to the mixture.
- Add spices and mix well. Check salt if needed
- Make 4’’ patties and coat with sesame seeds. Repeat with the remaining mixer.Refrigerate for 30 minutes.
- Heat a frying pan. Add olive oil and place the falafel in the pan.
- Cover and cook for 10 minutes at medium heat on each side
- Flip each falafel and cook on both sides for another 5 minutes.
- Serve with hummus, pita bread, Lebanese pickle and mint.
- Soak 1 cup whole moong beans overnight, drain the next morning, then cover with a net for a whole day in a warm place.
- I make the falafel mix a couple of hours before cooking for the flavours to blend.
- You can serve with any spicy sauce if you like a little heat in your food.
- The patties will be soft to handle but will come together beautifully once refrigerated and cooked.