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5 from 1 vote

Southwestern Baked Falafels with Corn & Black Beans

These baked falafels are perfectly crispy on the outside and soft on the inside, with no frying step! Loaded with corn, black beans, cilantro and lime for a fun Southwestern remix.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: chickpeas, freezer, healthy snack, vegetarian
Servings: 18
Calories: 57kcal
Author: Denise

Ingredients

  • 1 cup of dried chickpeas soaked at least 12 hours, drained, and rinsed
  • 4 teaspoons lime juice
  • 1/2 lime (zested; around 1 teaspoon)
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon baking powder
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/4 cup cilantro (chopped)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 egg

Topping

  • Greek yogurt

Instructions

  • Pre-heat oven to 400 F.
  • Combine chickpeas and lime juice in a food processor and blend until chickpeas are coarse and mealy (they shouldn't form a paste).
  • In a large bowl, mix chickpeas with remaining ingredients until completely combined.
  • Form falafel balls with 1.5 tablespoons of mixture and placed on a cookie sheet lined with a greased sheet of parchment or silicone baking mat. *they may seem crumbly; press together gently. They will firm up in the oven.*
  • Bake for 15-20 minutes until lightly browned on top.
  • Serve immediately with a dollop of Greek yogurt, or other dipping sauce.

Notes

If you make this recipe with cooked (canned) chickpeas, they will be very soft. 

Nutrition

Serving: 1falafel | Calories: 57kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Cholesterol: 9mg | Sodium: 71mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1.3mg | Calcium: 22mg | Iron: 1mg