BAKED FALAFEL BALLS
Morning! I can’t believe its day 25! I hope you guys have enjoyed this series as much as I did creating it. I really hope it helped open your eyes on how it doesn’t always have to be salads in order to be vegan. One of our favourite things to eat are falafel balls but sometimes I find I don’t really love the taste of the store bought ones or they are all fried. I’ve created this version off of my grandmas meatballs she used to make growing up and I simply replaced the egg for flax seed and meat for chickpeas. She also uses only mint instead of parsley and you’re able to use only mint if you wish. Be creative and flexible based on your likes and preferences. I hope you guys in America have the most beautiful Thanksgiving and everyone else has an amazing weekend. So much love from us.
- 2 cans of chickpeas
- 1 bunch of parsley
- 1 handful of fresh mint
- 2 stems of kale, middle stems removes
- Half of an onion (you can use purple or yellow)
- 1-2 tbsp of olive oil
- 2 tbsp of milled flax
- 1 tsp of garlic powder
- 1 tsp of onion powder
- Salt and pepper to taste
- Preheat the oven to 350.
- Line a cookie sheet with parchment paper or a silicone mat.
- In a large bowl, empty the rinsed chickpeas and using a potato masher or your hands smash the chickpeas thoroughly.
- Chop the parsley, mint, kale and onion and add to the chickpeas.
- Add the onion powder, garlic powder, salt, pepper, milled flax and olive oil.
- With your clean hands, mix all the ingredients really well together.
- Roll into balls, then place on cookie sheet and bake for 25 minutes on each side.
- For the remaining 10 minutes turn the heat up to 475 and allow the balls to crisp on the outside.
- I add the kale for added greens and when the stem is removed you can't even taste it so you can skip this if you wish.
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