Turmeric Baked Falafel

Turmeric Baked Falafel
  • 2 15 oz. cans chickpeas, drained and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup red onion, roughly chopped
  • 4 garlic cloves
  • Juice of 1 lemon
  • 1 tbsp. Pompeian Organic Extra Virgin Olive Oil, plus more for greasing the pan
  • 1 tbsp. ground cumin
  • 2 tsp. ground turmeric
  • 1 teaspoon salt
  • Dash of cayenne pepper (optional)
  • ½ cup oat flour
  • For salads & pita sandwiches: greens, whole wheat pita, tomatoes, cucumbers, red onion, olives, parsley, hummus, tahini or vegan tzatziki
  1. Preheat oven to 400 degrees F. Grease a baking sheet with Pompeian Organic Extra Virgin Olive Oil.
  2. In the bowl of a food processor, add chickpeas, cilantro, parsley, onion and garlic. Pulse until chopped and well-combined, with some chunky texture.
  3. Add lemon juice, Pompeian Organic Extra Virgin Olive Oil, cumin, turmeric, salt and cayenne pepper. Pulse a few times to combine.
  4. Add oat flour, starting with ½ cup. Pulse until a firm dough forms, adding more oat flour if necessary.
  5. Form 14 – 16 balls of dough, flatten them with your hands and place on the baking sheet.
  6. Bake for 15 minutes, then flip. Bake for another 15 minutes.
  7. Optional: Broil on low for 5 minutes to get falafel extra crispy.
  8. Serve falafel on top of salad or in a pita sandwich!

Add a pop of color to your Mediterranean dishes with this easy Turmeric Baked Falafel! The perfect addition to salad, bowls or pita sandwiches. Vegan & gluten-free!

Author: Emilie Eats

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