Baked Falafel with Zucchini + Mint

This baked falafel recipe is easy to make using common ingredients like fresh zucchini, mint, oats, chickpeas, basil, garlic, lemon juice, and salt & pepper. They are perfect to add to any power bowl recipe or eat on their own. They are baked in the oven for a healthier alternative to fried falafel.

Oh hey there! What’s that?! You’ve been searching for the best baked falafel recipe? Well… search no more my friends, because these little gems will be on repeat at your house just like they have been at mine! These are seriously da bomb. Falafel is so big in other parts of the world, and I’ve recently just discovered why. Guys, I haven’t been on my falafel game, and really, I am wondering, what the heck took me so long?! They are easy. DELICIOUS. Add some plant-based protein to any meal (they really could be eaten with any meal). Did I mention they are easy as pie? (I’m not sure who coined that term because pie is not easy for me! lol) Anyway, I think you guys will love them! I happened to make them for my Quinoa Power Bowls (I’ll be posting soon), but you could sub these for “meatballs” and eat them with pasta, have them for breakfast, as an appetizer with some dip, or whatever you want. I am sure you noticed mint in the title… nope! You didn’t read that wrong. I put mint in these, and was very curious what they would taste like… it was a great addition to really make the flavor of these pop! So let’s get to it, shall we?

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Baked Falafel with Zucchini + Mint

Yield: 12 falafel patties

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This baked falafel recipe is easy to make using common ingredients like fresh zucchini, mint, oats, chickpeas, basil, garlic, lemon juice, and salt & pepper. They are perfect to add to any power bowl recipe or eat on their own. They are baked in the oven for a healthier alternative to fried falafel

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Ingredients

• 1 can chickpeas (garbanzo beans), (drained + rinsed)
• 1/2 cup oats
• 1/2 cup mint leaves, (loosely packed)
• 1 cup shredded zucchini
• 1 tsp basil, (I used partially dried)
• 1/2 tsp salt
• pinch pepper
• 2 tbsp vegan parmesan cheese, (recipe below)
• 1 tbsp minced garlic
• 1 tbsp lemon juice

Optional

• 1 tbsp hemp seeds, (shelled)

Vegan Parmesan Cheese

• 3/4 cup raw cashews
• 1/4 tsp garlic powder
• 3/4 tsp salt
• 3 tbsp nutritional yeast

Instructions

1. Make your vegan parmesan cheese by blending all the ingredients together in a blender/food processor until you achieve a fine, parmesan cheese-like texture
2. **NOTE: if you don't have any on hand, I suggest you double this recipe and keep it handy. I use it on EVERYTHING! It's so delicious.
3. Preheat your oven to 375 degrees
4. In a blender/food processor, add your drained + rinsed chickpeas, oats, mint leaves, basil, salt, pepper, vegan parmesan cheese, garlic, lemon juice, and hemp seeds (if using) and blend until smooth, but not mushy (you don't want to make hummus)
5. Pour the mixture into a large bowl, then add the shredded zucchini. Mix with a spatula to combine
6. Line a baking sheet with parchment paper, and form the patties using your hands. Place on the baking sheet
7. ** NOTE: I rolled them into balls, and really squeezed to get them to stick together and then slightly flattened them between my hands
8. Repeat until all the mix is gone, then bake for 20 minutes, flipping half way through

Notes

** Vegan Parmesan Cheese recipe from Minimalist Baker

** Recipe inspired from Making Thyme for Health

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