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baked falafel wraps

Prep Time 10 minutes
Cook Time 30 minutes
overnight soaking 8 hours
Total Time 40 minutes
Servings 18 falafels

Ingredients

  • 8 ounces dried chickpeas, soaked overnight then drained
  • 1 small white onion, roughly chopped
  • 1 jalapeño, seeded and roughly chopped
  • 5 garlic cloves
  • leaves from 1 bunch cilantro
  • leaves from 1 bunch flat parsley
  • 1/4 cup almond flour
  • 1 teaspoons baking powder
  • 1 tablespoon ground cumin
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon black pepper
  • for serving: pita wraps, spinach, sliced red onions, shredded cabbage, sprouts, diced tomatoes, and avocado cilantro sauce (see below)

avocado cilantro sauce

  • 1/2 avocado
  • 1 garlic clove
  • 1/2 jalapeño
  • 1/2 cup fresh cilantro leaves
  • 1 lime, juiced
  • 1 tablespoon tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water

Instructions

baked falafels

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.

  2. Pulse soaked and drained chickpeas in a food processor until only small bits remain. Transfer pulsed chickpeas to a large bowl. Next, pulse together the white onion, jalapeño, garlic cloves, cilantro, and parsley until finely chopped then transfer the mixture to the bowl with chickpeas. Add almond flour, baking powder, ground cumin, sea salt, and pepper to the bowl then stir to combine. Once the mixture is totally mixed up, scoop out small portions of mixture then roll them into 1-inch balls - should yield about 18 falafels. Line falafel balls on parchment paper lined baking sheet them bake them for 30 minutes, flipping over halfway through.

  3. Enjoy alone or serve as a wrap with pita wraps, spinach, sliced red onions, shredded cabbage, sprouts, diced tomatoes, and avocado cilantro sauce (see below).

avocado cilantro dressing

  1. Combine all ingredients in a blender then pulse until smooth.