A healthier twist on traditional falafel, these Baked White Bean Falafel have a crispy exterior with a smooth, herb-filled center…perfect to stuff inside a pita or to throw on top of a salad. Nom!
After living in Israel for two years you’d think I’d be falafeled out. WRONG!
Unfortunately, having a food allergy to sesame seeds, traditional, Israeli falafel are always a no go, therefore, DIY-ing has been on my to-do list pretty much since the first day I brainstormed recipes for this bloggity blog.
Well, the day is here!!! I finally got around to making the herby, crispy, satisfying ball o’ beans that everyone knows and loves…times 5 in the past week…because they’re THAT GOOD. ((And I had THAT much trouble getting a good shot for ya’ll…but we can skip over that part!))
There are pleeennttyyyyy of falafel recipes out there (and yes, many are sesame free too), but none of them were really screaming to me. Over the years I’ve watched my dad devour many a falafel balls, because well, they’re a family fave, pleasing my vegan dad and non-vegan rest of the family at the same time, so I’ve overheard the discussions of “too bready,” “too beany,” “too fried” (realllyy??)…I could go on…
My recipe isn’t too bready at all, it’s light for a summer evening because there is NO added fat, and they’re vegan (because surprisingly many homemade recipes add an egg in there!). I’m trying to keep it basic, people.
This recipe is LOADED with flavor from the variety of herbs and spices, garlic and scallions. And the best part? This recipe legit takes 10 minutes of hands-on time. Then you bake, and stuff yo’ face!
This recipe is quickly becoming a staple because it’s…
- Nutritious AND delicious
- Loaded with flavor
- Largely a hands-off recipe
- A crowd pleaser!
You can stuff these babies into a whole wheat pita, throw them on top of a salad, or even use them as a “meatball” substitute and pair them with tomato sauce and zoodles! Oooohh the possibilities!
It can get messy!
Don’t judge! If you want a flavor-bomb explosion in your mouth, make this recipe!
Here’s are some things you may need to make this recipe:
- 1 tablespoon ground flaxseed
- 1 19 oz can white cannelloni beans
- 2 garlic cloves, peeled (more to taste)
- 2 scallions, chopped
- 1 tablespoon lemon juice
- ¼ cup fresh parsley
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- ½ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ – 1 teaspoon sea salt
- Pinch of freshly ground black pepper
- Pinch of red chili flakes (optional, more to taste)
- ¼ cup whole wheat flour (or gluten free alternative of choice)
- In a small bowl, combine flaxseed with 3 tablespoons of water to create flax “egg.” Let sit for 5-10 minutes.
- In the meantime, pulse white beans, garlic, scallions, lemon juice, herbs and spices in a food processor until almost smooth. You want the “dough” to have some texture remaining.
- Add flax “egg” and flour. Pulse until just combined. It is OK if the dough is sticky at this point, but it should be workable. If you find the dough to be too sticky, add additional flour by the tablespoon.
- Preheat oven to 375F. Form dough into 2-inch balls, then flatten gently and place on a parchment paper-lined baking sheet.
- Bake for 20 minutes, remove from oven, flip, and bake for another 15-20 minutes. The falafel balls should have a golden brown, crispy crust on the outside when done. Enjoy over salad, whole grain cous cous, or stuffed into a whole wheat pita! Enjoy!
Happpy Memorial Day! I hope you’re not only having a great day off, but also remembering all of those who have fought and currently work to keep us safe!