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.
Servings: 18
Calories: 57kcal
Ingredients
- 1 cup of dried chickpeas soaked at least 12 hours, drained, and rinsed
- 4 teaspoons lime juice
- ½ lime (zested; around 1 teaspoon)
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon baking powder
- ½ cup black beans
- ½ cup corn
- ¼ cup cilantro (chopped)
- ½ teaspoon black pepper
- ½ 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