I cooked these recently for a small dinner party and they had a really nice refreshing taste. The basil and lemon were a nice twist on traditional falafel and prep was really simple. These can easily be made ahead of time and eaten throughout the week--you can add to salads, eat as a snack, put in sandwiches or anything else you can think of!
Baked Lemon Basil Falafel (serves ~6)
- 1 large onion, diced
- 2 cloves of garlic, coarsely minced
- 2 cups soaked chickpeas (or ~1.5 cans)
- 1/2 cup garbanzo bean flour
- 3/4 cup flour of choice (can easily be gluten free!)
- 2 tsp arrowroot
- Juice of 2 lemons (~4-5 Tbsp)
- 1 cup of chopped basil
- 1 Tbsp of lemon zest
- Salt to taste
Preheat oven to 375*F. Place diced onion and garlic in a food processor and pulse for ~60 seconds. Add 1.5 cups of chickpeas (reserve the other 1/2 cup for later) and pulse for another 30 seconds. Add 1/2 cup of garbanzo bean flour, 3/4 cup flour of choice and 2 tsp of arrowroot. Pulse until ingredients are thoroughly mixed. Add last 1/2 cup of chickpeas, lemon juice, chopped basil, lemon zest and salt to taste. Pulse briefly to mix--don't over mix--it's okay to have some chunks. Shape falafel into balls* and place on cookie sheet. Bake for ~45-50 minutes.
These falafel work great over wilted greens or a salad. I also topped with a bit of homemade roasted red pepper hummus to add a pop of color--so good!
*If dough seems sticky, add a little extra flour (a tbsp or so at a time) until falafel takes shape.