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Baked Falafels and Mediterranean Salad

These Baked Falafels pair perfectly with this Mediterranean olive, tomato and parsley salad-don't forget the pita!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Mediterranean
Servings: 4
Author: Taylor Stinson

Ingredients

Falafels

  • 1 can chickpeas 15 oz.
  • 1/2 red onion chopped
  • 3 cloves garlic chopped
  • 1/3 cup fresh parsley
  • 1 tsp lemon zest optional
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/3 cup whole wheat flour
  • 1/4 cup uncooked quinoa

Mediterranean Salad

  • 1/2 cup chopped kalamata olives
  • 1/2 cup chopped tomato
  • 2 cups chopped parsley
  • 1/2 cup chopped cucumber
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup crumbled feta cheese

Instructions

  • Preheat the oven to 375 degrees.
  • In food processor or blender, blend all falafel ingredients together. It will be a somewhat long process, but don't be tempted to add any water! We added lemon juice the first time and it was a disaster, the patties wouldn't cook.
  • Place pattie mixture in the freezer for about 20 min to harden mixture. Remove and carefully form into small 2 inch patties using flour on your hands to keep it from sticking.
  • Heat 2 tbsp olive oil on high and fry patties for 3 min each side, then remove from heat and set aside on paper towels.
  • Place 10 on each baking sheet and cook in oven for 25 min.
  • Meanwhile, make the Mediterranean salad by preparing all vegetables, tossing in lemon juice and seasoning with salt and pepper.
  • Serve falafels on a whole wheat pita alongside the salad and enjoy!