Baked Falafel Wraps 🤤 The falafels are made by pulsing chickpeas with parsley, garlic, onion, tahini and lots of spices, so they are flavour-packed!
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1/4 cup gluten-free large flake oats
1/2 cup fresh parsley
6 cloves garlic
1 small onion
1 large can (400g) chickpeas (strained and rinsed)
2 tbsp nutritional yeast
2 tbsp tahini
1/2 lemon, juiced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp sea salt
1/4 tsp pepper
pinch cayenne pepper, or to taste
2 tbsp extra virgin olive oil (for painting)
1. In your food processor add oats, pulse into a flour. Remove from food processor and place to the side.
2. Add parsley, garlic and onion to food processor. Pulse until finely chopped. Then add oat flour, chickpeas, nutritional yeast, tahini, lemon juice, olive oil, cumin, coriander, cardamom, salt, pepper and a pinch cayenne pepper. Pulse until it becomes a crumbly dough-like texture. Transfer falafel dough to mixing bowl.
3. Preheat oven to 375F/190C. Line a baking tray with parchment paper and scoop rounded tablespoon amounts of falafel dough onto paper. Gently form balls. (I used an ice cream scoop to do this.) 4. Paint falafels with a bit of olive oil and bake for 15-20 minutes, or until golden in colour.