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Easy Vegan Baked Falafel (Oil-Free)
Ingredients
- two 15 oz cans low-sodium chickpeas, drained & rinsed
- 1 cup finely chopped onion
- 4 extra large garlic cloves (with skins on)
- 2 1/4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3 tablespoons (48g) smooth runny tahini
- salt and pepper (1 tsp salt, 1/4 tsp pepper)
- 1/2 cup (120g) cooked, mashed and tightly packed gold or red potato
- 3/4 cup packed flat leaf parsley
- 3 tablespoons water (use a bit more if needed if not using the optional hot sauce)
- Optional for a kick of heat: 2 tablespoons hot sauce (If you don't want to use hot sauce, then increase the black pepper to 1/2 teaspoon and add 1 additional tablespoon water if needed)
- FOR SERVING (optional)
- chopped tomatoes, pita bread
- Serve with my Vegan Lemon Cream Sauce
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