In 6 of these falafel, there are 40 g of protein! Since these are baked instead of fried, they are healthier…perfect for a fun weeknight meal!
Makes about 24 falafel ballz.
Duration: 1 hour plus 8-10 hours to soak chickpeas
- 1 cup dried chickpeas
- 1 cup loosely packed chopped parsley
- 4 kale leaves, stems removed
- 3-5 cloves of garlic
- 1 white onion, chopped
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp crushed red pepper
- ¾ tsp salt
- ½ tsp baking soda
- ¼ cup sesame seeds
- ½ cup pea protein powder
- Olive oil
To soak the chickpeas:
- Cover them with water and soak for 8-10 hours. I recommend starting the soaking in the morning so you can have falafel for dinner.
To make the Falafel:
- Preheat oven to 400 degrees Farenheight.
- In a food processor or blender, combine chickpeas, pasrlsy, kale, onion, garlic, olive oil, lemon juice, coriander, cumin, red pepper flakes, salt, and baking soda.
- Blend together until smoothish.
- Add sesame seeds and pea protein powder and blend until everything is mixed together into a thick paste.
- Oil a baking sheet or line it with parchment paper.
- Using your hands, a spoon, a cookie scooper, or a falafel scoop, make small balls (about 2 tbsp) and plop them onto the pan.
- Brush a little olive oil on the top of each falafel ball.
- Bake the falafel for 20-24 minutes.
- Serve with hummus, pita, cucumbers, tomatoes, and any other toppings or side dishes.