These Falafels are made healthier when baked instead of fried. They’re packed full of flavour from the fresh herbs and spices, as well as protein and fibre from the chickpeas. Make this with friends or family and have everyone bring their favourite dips or ingredients. They also freeze well and make great leftovers.
Preheat oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
In a food processor, add chickpeas, cilantro, parsley, onion, egg, garlic, coriander, cumin, baking powder, baking soda, salt, and cayenne.
Mix until combined, chickpeas should still have some pieces.
Scoop 2 tablespoon sized balls and roll in sesame seeds before placing on the baking sheet.
Bake for 25 minutes or until falafels are golden. While falafels are baking, make cilantro sauce by combining all of the ingredients in a food processor and mixing until smooth.
Serve falafels in a pita with lettuce, cucumber, tomato, onion, and cilantro sauce.
Try serving this falafel as a salad instead of with a pita for a fun twist!
For gluten free, serve on a salad or with gluten free pita
