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Baked Candy Potato and Walnut Falafel [Vegan, Gluten-Free]
Scrumptious and wholesome, these baked falafel with recent herbs, candy potato and crunchy walnuts are completely moist and filled with taste. You’ll be able to serve them both sizzling or chilly, and so they freeze very well, too!
Substances You Want for Baked Candy Potato and Walnut Falafel [Vegan, Gluten-Free]
- 2 cups soaked and cooked dried chickpeas (don’t use canned chickpeas – see recipe observe)
- 1/2 a packed cup cooked candy potato, pores and skin on is okay (I like to recommend baking or steaming not boiling as they could turn out to be too moist)
- 1 small onion chopped (mine was simply barely larger than a golf ball)
- Zest and juice of 1 lemon
- 4 cloves of garlic
- 1 giant bunch of parsley (stems as effectively)
- 1 giant bunch of cilantro (stems as effectively)
- 1 tablespoon peanut butter
- 2 teaspoons floor cumin
- 1 tablespoon Sriracha or different sizzling sauce (substitute ketchup should you do not like chili)
- 1/4 cup water
- 1/2 cup walnuts
- Oil for brushing earlier than baking (non-obligatory)
The right way to Put together Baked Candy Potato and Walnut Falafel [Vegan, Gluten-Free]
- Preheat your oven to 350°F.
- Line a big baking tray with a Silpat or parchment paper.
- Add all the components to a meals processor besides the water and the walnuts.
- Course of till effectively mixed however depart a bit little bit of texture.
- Add simply sufficient water to convey all of it collectively however not a lot that you’re unable to form it. Check with a bit in your hand in case you are unsure.
- Add the walnuts and pulse till simply mixed. You need to preserve some crunchy texture there.
- Form into patties (or balls should you desire) and place in your ready tray.
- Brush with oil (non-obligatory however offers them a barely higher crust)
- Bake at 350°F for 35-40 minutes.
