Description
Experience the deliciousness of baked falafel crumbles in salads, wraps, and snacks, offering a healthy and vegan twist to your meals.
Ingredients
Scale
- 1 cup Dried Chickpeas (soaked overnight)
- 1 teaspoon Baking Soda (for soaking)
- 2 teaspoons Baharat (or substitute spices)
- 2 tablespoons Olive Oil (for coating)
- 1 teaspoon Salt (to taste)
- 2 cups Fresh Greens (romaine hearts or spinach)
- 1 cup Diced Veggies (tomatoes, cucumbers, radishes)
- 1/2 cup Tahini Sauce (optional drizzle)
Instructions
- Soak Chickpeas: The night before, place dried chickpeas in a bowl and cover with water. Add baking soda to help soften them overnight for a perfect texture.
- Blend Ingredients: The next day, drain and rinse the soaked chickpeas. Blend them together with the spices until you have a cohesive mixture. This should resemble a thick paste.
- Prep Baking Sheet: Preheat your oven to 400°F (200°C). Grease a sheet pan generously with olive oil to help achieve a crispy finish on your falafel crumbles.
- Spread Mixture: Transfer the chickpea mixture to the prepared sheet pan. Spread it evenly, pressing down gently to maintain an even thickness for consistent baking.
- Bake Crumbles: Bake in the oven for about 25-30 minutes or until golden brown. Flip the mixture halfway through to create a delightful mix of crunchy and soft textures.
- Cool and Serve: Once baked, allow your falafel crumbles to cool slightly. Serve them warm on top of salads or within wraps for a delicious meal.
Notes
- Prep Time: 480 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg