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Baked Green Curry Falafels - vegan, gluten-free and low-sugar lunch or portable snack || Eat Spin Run Repeat

Baked Green Curry Falafels


  • Author: Angela @ Eat Spin Run Repeat
  • Total Time: 45 minutes
  • Yield: about 6 falafels 1x

Ingredients

Scale
  • 1/4 cup gluten-free oats (to be ground into flour)
  • 2 cloves garlic, roughly chopped
  • 2 cups cooked chickpeas
  • 1/3 cup each fresh parsley, mint and basil, roughly chopped
  • 2 tbsp green curry paste
  • juice of 1 lime
  • sriracha, for drizzling on top (optional)

Instructions

Preheat the oven to 400F and line a baking sheet with parchment paper.

Pour the oats into a food processor and grind them up into a flour. Pour them into a small bowl and set aside.

In the same food processor, add all remaining ingredients except the sriracha. (If you food processor is small, you will want to do this in batches.) Pulse on high until a coarse mixture forms.

Pour the oat flour into the processor and continue pulsing until combined.

Transfer the entire contents of the food processor into a bowl. Working with about 1/3 to 1/2 cup at a time, form round patties with your hands, about 1/2″ thick.

Place the falafels onto the lined baking sheet and bake for 25 minutes, flipping half way for even cooking.

When ready, remove the falafels from the oven and allow them to cool for 2-3 minutes before serving.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: lunch, appetizer, dairy free, gluten free, vegan, vegetarian, low sugar, nut free
  • Method: bake
  • Cuisine: Lebanese