[Post #98 for 100 days of Vegan, Gluten-Free, Portable Power Pucks]
One sign of a winning blog recipe?
I gobble up the results the moment I finish photographing.
For example, my Super-Green Baked Falafel.
The primary inspiration for these verdant beauties? My continued quest for convenient, portable vegetables, whether for snacking, lunches, or any variety of on-the-go gnoshing.
Especially, options that do not include a baggie-full of baby carrots.
And, are slam-dunk delicious!
These falafel fit the bill, and then some.
The ingredients here are as humble as can be: frozen green peas, fresh spinach, a bit of cilantro, mint and cumin, plus some chickpea flour to hold everything together in portable perfection. Here are the complete specs:
*Jam-packed with vegetables
*50 calories apiece
*Easy to make
*Ideal for adding more vegetables to your diet.
*Ideal for adding more DELICIOUS food to your diet! 🙂
Rather than frying in oil, a small amount of olive oil is stirred directly into the falafel mixture before scooping portions into a muffin tin and baking. The falafel mixture is looser than traditional falafel, so there is no need to shape it into patties. Instead, simply scoop into the prepared muffin cups, smooth the tops, and slide into the oven. The muffin tin cups render perfectly round, browned-at-the-edges falafel with no fuss and minimal muss.
I hope that you love eating these as much as I do!
- 2 cups frozen green peas, thawed, drained
- 2 cups (packed) fresh spinach leaves
- ¼ cup packed cilantro leaves
- ¼ cup packed mint leaves
- ⅓ cup chickpea flour
- ⅓ cup water
- 2 tablespoons olive oil
- 1-1/2 teaspoons ground cumin
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- Preheat oven to 350F. Grease or spray all 12 cups of a standard muffin tin.
- In a food processor, process the peas, spinach, cilantro and mint until very finely chopped. Add the chickpea flour, water, olive oil, cumin and salt; process until very well blended (the mixture will still have texture, i.e., not a puree). Add the baking powder, pulsing just until combined.
- Divide the falafel mixture evenly between the prepared cups, smoothing the tops.
- Bake in the preheated oven for 25 to 30 minutes until edges are golden brown and centers are just firm to the touch. Transfer to a wire rack and cool for at least 10 minutes. Remove from pan and serve warm, or cool completely.
- Enjoy hot, warm or cold!