Baked Falafel Snack Bites

  • Prep Time 20 min
  • Total Time 1 h
  • Serves: 8 (3 bites per serving)

Ingredients

  • ¾ cup drained and rinsed canned chickpeas 175 mL
  • ¾ cup drained and rinsed canned black beans 175 mL
  • ½ small onion, finely chopped
  • 3 tbsp tahini paste 45 mL
  • 2 tbsp lemon juice 30 mL
  • 2 tbsp olive oil, divided 30 mL
  • 2 cloves garlic, minced
  • 1 tsp ground cumin 5 mL
  • 1 tsp baking powder 5 mL
  • ¼ cup cooked quinoa 60 mL
  • ¼ cup finely chopped fresh parsley 60 mL

Directions

  • Step 1

    In food processor, add chickpeas, black beans, onion, tahini paste, lemon juice, 1 tbsp (15 mL) oil, garlic and cumin. Sprinkle baking powder evenly over top. Pulse, scraping down sides of bowl as needed, until mixture is smooth. Add quinoa and parsley; pulse until combined.

  • Step 2

    Preheat oven to 375°F (190°C). Using damp hands, roll chickpea-quinoa mixture into 24 balls. Arrange these falafels on parchment paper-lined baking sheet; brush with remaining 1 tbsp (15 mL) oil. Bake 18 to 20 min. or until set and golden brown on bottoms.

  • Step 3

    Serve warm or at room temperature. Or store chickpea-quinoa mixture in airtight container in refrigerator for up to 3 days before cooking. Store cooked falafels for up to 2 days in airtight container in refrigerator or freeze up to 1 month.

Tip

Add pinch of cayenne to chickpea-quinoa mixture for spice.

Nutrition Facts

  • Nutrition Description Per serving (3 pieces)
  • Calories 120
  • Fat 7 g
  • Saturated Fat 1 g
  • Carbs 11 g
  • Sugar 1 g
  • Protein 4 g
  • Cholesterol 0 mg
  • Fibre 3 g
  • Sodium 120 mg