These Vegan Baked Falafel Pockets are an authentic Greek dish made from chickpeas, garlic, basil, white onion, and oat flour. I served the falafels in a pita pocket, with romaine lettuce, grape tomatoes and a delicious tahini dressing.
Vegan Baked Falafels
Ingredients:
1 15 oz can of chickpeas, rinsed and drained
1/4 Cup of white onion, chopped
1 Clove of garlic, minced
1/2 Cup of fresh basil
1 Tablespoon of olive oil
2 Teaspoons of lemon juice
1 Teaspoon of smoked paprika
1 Teaspoon of Italian seasoning
3/4 Teaspoon of Himalayan salt
Pinch of cayenne
1/2 Teaspoon of baking soda
3 Tablespoons of oat flour
Pita pockets
Directions:
-Preheat the to 375F. Line a baking sheet with parchment paper and set aside. Add the chickpeas, onion, garlic, olive oil, basil, lemon juice, smoked paprika, Italian seasoning and cayenne pepper to a food processor and pulse until combined. Don’t over process the mixture, it’s ok to have a few chunks of chickpea that will give the falafel texture. Then mix in the baking soda and oat flour. This will help the mixture to hold together better.
-Scoop spoonfuls of the mixture out and form into small patties; you should have about 12 to 15. Place on a baking sheet with parchment paper and bake for 10 to 12 minutes. Turn the patties and bake for another 10-12 minutes or until falafel are golden and cooked through. Remove from the oven and prepare pita falafel and your favorite topping and sauce. Enjoy!
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