What I love about this recipe is how versatile falafel is. You can make a big batch and then you will have different meals for the rest of the week. I usually make salads, sandwiches, shawarmas, rice bowl or just eat it as a snack or side. I also like how healthy falafel is, only garbanzo beans and veggies; plus you can decide if you want to fry or bake it.
The texture of this falafel is unbelievable, it’s crunchy outside and soft inside and it doesn’s fall apart when you bite it… just like at my favorite restaurant.
15.5 Oz Can of Garbanzo Bean
1/2 Chopped Onion
1/2 Cup of Parsley
1/2 Cup of Cilantro
1 Tsp of Salt
1 Tsp of Cumin
1 Tsp of Baking Powder
10 Tbsp of Almond Flour
- Preheat the oven at 425F.
- Blend garbanzo beans, onion, parsley, cilantro, salt, and cumin.
- Transfer the mixture in a bowl and add baking powder, and almond flour.
- Form the falafel into small balls.
- Place the falafel in a baking sheet (I usually like to use a little olive oil so the falafel doesn’t stick).
- Bake for 20 minutes, flipping halfway through.