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Baked Falafel with Roasted Vegetables

Healthier baked falafel served with a medley of roasted vegetables for a satisfying and nutritious lunch.

55m4 servings
PEANUT-free
400 cal|20g protein|50g carbs|15g fat|15g fiber

Ingredients

  • 1 cup Dried chickpeas
  • 0.5 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 0.5 cup Fresh parsley, chopped
  • 0.25 cup Fresh cilantro, chopped
  • 1 tsp Cumin
  • 0.5 tsp Coriander
  • 1 tsp Baking powder
  • 2 tbsp Olive oil
  • 0.75 tsp Salt
  • 0.5 tsp Pepper
  • 1 cup Eggplant, cubed
  • 1 cup Bell peppers, cubed
  • 0.5 cup Red onion, quartered

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Soak dried chickpeas in water overnight (or at least 8 hours). Drain and rinse well.
  2. 2Preheat oven to 190°C.
  3. 3In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Process until a coarse mixture forms.
  4. 4Form the mixture into small balls.
  5. 5In a bowl, toss cubed eggplant, bell peppers, and red onion with olive oil, salt and pepper
  6. 6Place falafel and vegetables on a baking sheet lined with parchment paper.
  7. 7Bake for 30-35 minutes, flipping the falafel halfway through, until golden brown and cooked through.

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