High Protein Crispy Homemade Falafels
Discover the ultimate recipe for **High Protein Crispy Homemade Falafels** – a nutritious, plant-based delight that’s perfect for boosting your protein intake without compromising on flavor. Made with soaked chickpeas and chia seeds for an extra protein punch, these falafels feature a vibrant medley of fresh herbs including parsley, cilantro, and dill, balanced with warm spices like cumin and coriander. Baked to golden perfection with a crispy sesame seed coating, these falafels are naturally gluten-free, vegan-friendly, and packed with fiber. Whether you serve them in pita bread, over a fresh salad, or paired with your favorite dipping sauce, this easy and wholesome recipe is bound to become a new household favorite. Plus, there's no frying required, making it a healthier twist on the classic falafel recipe! Perfect for meal prep, these falafels are both satisfying and versatile for lunch, dinner, or a protein-packed snack.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 2 tablespoons Chia seeds
- 6 tablespoons Water
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 0.5 cup Fresh dill
- 1 medium Onion
- 4 Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.25 cup Sesame seeds
Instructions
Start by soaking 1 cup of dried chickpeas in a large bowl of cold water for at least 12 hours or overnight. Drain and rinse well.
In a small bowl, combine 2 tablespoons of chia seeds with 6 tablespoons of water. Stir and let sit for about 10 minutes to form a gel-like consistency.
In a food processor, combine the soaked chickpeas, chia mixture, 1 cup fresh parsley, 1 cup fresh cilantro, 0.5 cup fresh dill, 1 medium onion (roughly chopped), and 4 garlic cloves. Pulse until the mixture is coarse but well combined. Do not over-process; the mixture should remain somewhat chunky.
Add 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of baking powder, 1 teaspoon of salt, 0.5 teaspoon of ground black pepper, and 2 tablespoons of olive oil to the mixture and pulse until everything is nearly smooth but still grainy.
Transfer the falafel mixture to a large bowl, cover, and refrigerate for at least 1 hour to help the mixture firm up.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of the falafel mixture and form into balls or patties, about the size of a walnut. Place on the prepared baking sheet. Sprinkle each falafel with sesame seeds.
Bake the falafels in the preheated oven for about 15 minutes, until the outside is crispy and golden brown. Turn them halfway through baking.
Serve warm with your choice of pita bread, salad, or as a main dish with your favorite dipping sauce.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 30.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3158 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
