Low Fat Classic Falafel Balls
Discover the healthier twist on a beloved Mediterranean classic with these Low Fat Classic Falafel Balls! Made from nutrient-rich chickpeas, fresh herbs like parsley and cilantro, and a fragrant blend of ground cumin and coriander, this recipe boasts authentic flavor with a lighter, baked preparation. Soaked overnight for optimal texture, these falafel balls are baked to golden perfection, using just a touch of olive oil to achieve their signature crispy exterior while staying low in fat. Perfectly seasoned and infused with a hint of lemon juice for bright, zesty notes, these falafels are a guilt-free indulgence. Whether enjoyed in a warm pita, atop a salad, or paired with creamy tahini sauce, this recipe is easy, flavorful, and an excellent choice for a wholesome vegan meal. Ready in under an hour (post-soak), it’s a must-try for anyone looking for a healthier take on traditional falafel!
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 teaspoon Baking soda
- 1 medium, chopped Onion
- 3 large, minced Garlic cloves
- 25 grams, chopped Fresh parsley
- 25 grams, chopped Fresh cilantro
- 1 tablespoon Ground cumin
- 1 tablespoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
Instructions
Rinse the dried chickpeas and soak them in water with 1 teaspoon of baking soda for at least 12 hours or overnight. Ensure the water covers the chickpeas by a few inches as they will expand.
After soaking, drain and rinse the chickpeas thoroughly.
In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, chopped parsley, and chopped cilantro. Pulse until the mixture is finely ground but not pureed. Be careful not to over process as the mixture should still have a bit of texture.
Add ground cumin, ground coriander, salt, black pepper, baking powder, olive oil, and lemon juice to the chickpea mixture. Pulse again until everything is just combined.
Transfer the mixture to a bowl, cover, and refrigerate for about 1 hour. This helps the mixture firm up and develop flavors.
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with a small amount of olive oil.
Scoop tablespoon-sized portions of the mixture and form them into small balls with your hands. Place each falafel ball onto the prepared baking sheet.
Lightly brush the tops of the falafel balls with a bit more olive oil to promote browning.
Bake in the preheated oven for 20 to 25 minutes, turning them halfway through, until they are golden brown and crispy on the outside.
Remove from the oven and let them cool slightly before serving.
Serve the falafel balls warm, with a side of tahini sauce or in pita bread with fresh veggies.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 36.0 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3086 mg | 66% | |
*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.
