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Craving falafel, but can't do deep fried? Laura's got a baked-in-the-oven, gluten-free version that'll knock your socks off!
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1/2 cup walnuts
2 cups cooked/canned chickpeas
1 small red onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 teaspoon baking powder
1 teaspoon cumin
2 tablespoon fresh lemon juice
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup of olive oil
Tahini dressing: 1/2 cup tahini, 1/4 cup water, 3 tablespoons lemon juice, 1 garlic clove minced and pinch of salt
Assembly: collard green leaves, chopped mint, chopped tomatoes and shredded red cabbage
Preheat oven to 375°. Line a baking sheet with parchment paper.
Pulse walnuts in a food processor for about 30 seconds. Add chickpeas, red onion, garlic, baking powder, cumin, pinch of salt, lemon juice, cilantro, parsley and olive oil. Blend the ingredients together, occasionally smooshing down the sides until mixture is slightly well combined but still a little chunky.
Using your hands or small scooper, form small balls of falafel and place on parchment sheet. Brush top of each one with olive oil and bake, turning every 5 minutes, until falafels are evenly brown, about 15 minutes. Or flatten the falafel with a spatula before they go into the oven so you only have to flip them once in the baking process.
To make dressing: mix all ingredients in a small bowl or food processor.
To assemble: Drizzle tahini dressing down the middle of the collard green, place 2 falafels in the center and top with roughly chopped mint, cabbage, and tomatoes.
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- Falafel is delicious, but they can also be little grease bombs that make you feel groggy and grouchy afterwards. That's why I wanted to make my own recipe, that's baked, not fried. So, it's a falafel, that won't make you feel awful. You get it? Let's go make it. These are the ingredients you'll need to make falafel, which won't make you feel awful. I already said that. Cilantro, it's very controversial. People either really love it, or they think that it tastes like soap. However, it's also great for digestion, helps circulation, and I think it tastes delicious. We are gonna make some falafel. Okay, I've just preheated my oven. First thing we're gonna mix up is our walnuts. We're gonna pulse that by itself first. That looks great. I just wanted to get the chunks out. Now, I'm gonna put some chickpeas in. These are already cooked and drained. You could also just buy the ones in the can, and drain them. Some red onion... Garlic... Baking powder, cumin, pinch of salt, lemon juice. I'm also gonna add in some cilantro and parsley. I'm just gonna, kind of, tear off the tops of these, and put 'em straight in. This doesn't have to be perfect, you don't have to dice it up all nicely. Just get those greens in there. Let's pulse this down. I'm also gonna add the olive oil, just to help it all blend together, and add some moisture. Okay, this looks good. Now, I'm just gonna pull the blade out, set that aside. Using a little mini ice cream scooper, I'm just gonna put these straight on to the cookie sheet. Keep that goin'. So we got all these on here. Next step is to smoosh them down, so they're a little bit flatter, so that it'll cook faster. Also, because then we only have to flip it once. Great, now they're all smooshed. Now, I'm gonna give 'em all a nice, little brush of olive oil. Just to keep 'em nice and moist. That's it. Now, let's pop 'em in the oven. BRB. While those are in the oven, we're gonna make a really quick tahini sauce. Tahini is basically just ground up sesame seeds, but we're just gonna add a couple things, for some extra flavor. I'm gonna add a little water in, and lemon juice, fresh garlic, and a pinch of salt. Then, I don't wanna risk it, so I'm gonna whisk it. Alright, our tahini sauce is done. Now, I'm just gonna go flip my falafel. Now, I'm just gonna prep the collard greens. You could really just use them as they are, but I like to shave the stem down a little bit. I'm just gonna lay it flat, like this, and kind of just glide your knife over it. So you can see that I'm leaving, just enough of the stem on here, to keep it intact, keep it as a nice, little wrapper, but taking off enough, so that you're not just biting into the middle stem. These are all good to go. Okay, falafel looks great. Let's just assemble everything. We're gonna start with our leaf, add a little bit of tahini, straight down the middle. Should've used a spoon. Add a couple falafel in here. Great. Then, you can really just add whatever veggies you like, like tomatoes, for example. Also, I'm gonna add some purple cabbage. And how about a little mint. Oh, look. That looks delightful. Let's wrap it up for safety. Just gonna fold the bottom under, and then just wrap it up like a burrito. I think I overstuffed it. I definitely overstuffed it, but it's still gonna be delicious. Yes. This is a falafel, that'll make you feel grateful.