HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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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?
** Vegan Parmesan Cheese recipe from Minimalist Baker
** Recipe inspired from Making Thyme for Health