Rustic Olive, Sundried Tomato & Pistachio Tapenade Spread (GF, DF, VF, V)

April 14, 2016

Baked Vanilla Carrot Cake Donuts with Vanilla Drizzle (GF, DF, V, Paleo)

April 14, 2016

Crispy Baked Superfood Falafels (GF, DF, VF, V)

April 14, 2016

I’ve been thinking about falafels, ever since having a falafel wrap for lunch at a local restaurant a few weeks ago.  Is that weird?  Probably!  Do I care?  No, not at all.  Because I feel like I’ve created the falafel of all falafels!  It’s loaded with veggies, herbs, garlic and most importantly SUPERFOODS.  This is the Superwoman of falafels!  Not only do they taste amazing, but they hold together beautifully, are crispy on the outside and fluffy in the middle and did I mention the superfoods?  Good, ok because I’m going to tell you again that they have hemp, flax and chia, ie a trio of goodness.

These crispy baked falafels are perfect for meal prep!

Also, this is perfect for those easy weeknight meals because they come together in a flash and I typically have all the ingredients on hand.  Then all you need to do is throw them in a pita with some hummus and call it a day.  Or you could add cucumber, tzatziki sauce, or some tahini to really spice things up!  Throw them on top of a salad or wrap them up in a lettuce leaf.  Either way, you are going to DIE when you taste these.  Let’s get to it, shall we?

Crispy Baked Superfood Falafels (GF, DF, VF, V)


Makes approximately 14 patties or 32 golf ball sized balls

2 cans garbanzo beans (drained and rinsed)

1/4 cup gluten free oats (I used Bob’s Red Mill GF rolled oats)

1/4 cup parsley (packed)

1/4 cup cilantro (packed)

2 scallions (white and green parts)

1/2 carrot

2 garlic cloves

2 t baking powder

3 T olive oil

2 T lemon juice

2 T hemp seeds

1 T chia seeds

1 t ground flaxseed

1 t salt (maybe more to taste)

Chipotle Dressing

*2 T greek yogurt (or use vegan sub if you’d like)

1/2 T chipotle mayo (I used Primal Kitchen)

1/2 T honey (sub agave if you wish or omit)

1 T water

In a bowl,  combine all of the ingredients above and set aside until bowls are ready.

*I’ve also used vanilla greek yogurt and omitted the honey and it worked perfectly!

Preheat the oven to 375F.  Pulse oats, parsley, carrot, garlic, and cilantro in a food processor until the mixture is roughly chopped.  Then add in the rest of the ingredients until the mixture comes together.  Roughly about 10 to 15 pulses.  If the mixture seems too dry, you can add another tablespoon of olive oil or water.  You DON’T want the mixture to be like a hummus, more like thick wet course sand.

Form the mixture into patties or balls, whichever you prefer.  To make the patties, I used an ice cream scoop and flattened them with my hand on a baking sheet.  To make the balls pictured here, I took a melon baller and formed them into balls and rolled them between my hands.

Spray the patties or balls with olive oil spray or a drizzle of olive oil and place in the oven for 25 minutes.  After 25 minutes remove them from the oven and flip over and spray the other side with olive oil spray and cook for an additional 5 minutes.


If your crazy enough to not devour these within two days like we have, you can freeze them in an airtight container for up to a month.  Thaw in fridge and consume within a day.