Vegan Oven-Baked Sun-Dried Tomato and Basil Falafel | Healthful Radiance
Vegan Oven-Baked Sun-Dried Tomato and Basil Falafel
15 mins prepServes 3
Crispy on the outside, soft and fluffy in the middle, these vegan oven-baked falafels are a perfect addition to a loaded veggie bowl, ideal for stuffing in a hummus-schmeared pita, or great for snacking straight from the cookie sheet.
Set oven to 400°F (200°C) and line a cookie sheet with parchment paper. To a food processor, add the rinsed and drained chickpeas, 20 Simple Mills sun-dried tomato and basil crackers, 4-5 large sun-dried tomatoes, 1/2 cup thawed frozen spinach, a splash of lemon juice, 2 tablespoons of chia seeds, cumin, sea salt, and garlic powder. Process until a thick, sticky batter forms. Use a cookie scoop to scoop balls onto the prepared cookie sheet (these measurements make about 9 falafels). Bake for about 25-30 minutes or until golden brown.
