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“Vegan and healthy version of a Middle Eastern favorite. Adapt to what you have on hand. You can use soaked dried chickpeas or substitute canned chickpeas. Use whatever mix of herbs you like-traditionally they are made with parsley, I like to use a mix of parsley, green onions, cilantro, and a bit of mint-just depends on what I have in my garden/CSA box. These are great for toddler lunches. Easily made in large batches and can be frozen.”
READY IN:
45mins
SERVES:
20
YIELD:
55 small or 1 T balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine all ingredients except flour in a food processor and pulse to combine until a coarse mixture is formed. Add flour or water 1 T at a time as needed to make a cohesive mixture.
  3. Using a cookie scoop or spoon, scoop balls of mixture onto well oiled cookie sheets. You can brush or mist tops of falafels with olive oil to make a crunchier browner crust. Cook for 10-12 minutes per side until golden brown.

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