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Baked Vegan Gluten Free Falafel and Why Using Dried Chickpeas is Healthier Than The Canned Variety

Serve in some pizzaz into the normal chickpea with some added greens into your falafel. Whether it’s a meat less Monday or any other day of the week these falafel’s are not only delicious but are a healthier version of the fried variety that are baked, vegan and gluten free. Adding in some greens to the falafel boost’s the nutritional content and its a great way to sneak in some extra veggies especially when it comes to kids.  Today more than ever there is a huge swing in health especially that of eating more vegetables and in particular green leafy ones.

Generally falafel  are made vegetarian and are deep fried however today I share a plant based recipe that stears away from a can of mashed chickpeas and instead I will introduce you the a new falafel using dry chickpeas instead. Why have I gone with the dried variety? Simply because canned food contains  BPA in the lining of the can and secondly because it gives the falafel a wonderful texture and crunch that is usually achieved when fried. Now lets discuss what BPA is and why it is not good for you. BPA stands for bisphenol A. It is a toxic chemical that is usually added to tinned food. It is an endocrine distributor which can effect the endocrine system or the hormonal system. There are other various effects that BPA may cause such as cancers, tumors and birth defects just to name a few. Where ever possible swap your canned products for dried or fresh and as best you can keep usage of tinned goods at a bare minimum.
Chickpeas are a great source of fiber, protein, copper, folate and other nutrients. Using them to make falafel a star solution for choosing a meatless variation that goes beyond soy products and are a great addition to salads, added in pita bread with a condiment of tahini perhaps, fabulous finger food for younger ones and a  wonderful family meal.

Baked falafel that are vegan, gluten- free and have added greens to them are a healthier version of the usual fried ones.

Serving Size : 4 – 6 people
Prep Time : 15 minute
Cook Time : 30 minute
Passive Time : 8 hours

[ingredients title=”Ingredients”]

  • 1 cup Dried Chickpeas (not from the can)
  • 1/2 Onion Roughly chopped
  • 2 tbsp Finely chopped Parsley
  • 2 tbsp Finely chopped Spinach
  • 1 tsp Salt
  • 2 – 4 Garlic Cloves
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tsp Baking powder (alluminum free)
  • 4 – 6 tbsp Buckwheat Flour (or flour of choice if not gluten free)


[directions title=”Directions”]

  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, spinach salt, garlic, and cumin and coriander powder. Process until blended but not pureed. I like mine a little chunky.
  3. Add the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Place mixture into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts.
  4. Place in fridge to set 20 minutes.
  5. Bake at 180c for 30 minutes. Turning over at 15 minutes and bake until golden.
  6. Enjoy with condiments of choice, added to salads or in pita bread as we do.


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