These Falafel Bites have quickly become a favorite recipe at our house! During the summer months, we grill veggies but roast them in the oven during winter. This dish does take some time to put together since there are several components. But the hummus and vegetables could be prepared ahead of time to cut down on prep work. The salsa is best enjoyed the day you make it but the falafels store well for a nice lunch the next day!

Makes about: 22 falafel

For the Falafel:

3 cloves garlic

½ cup red onion, optional

⅓ cup packed fresh cilantro leaves

⅓ cup packed fresh parsley leaves

1 (15 oz) can chickpeas, drained and rinsed

2 tablespoons ground flaxseed

¼ cup plus 6 tablespoons bread crumbs, use gluten-free if needed

½ teaspoon ground cumin

½ teaspoon fine-grain sea salt

For the Tomato-Cucumber Salsa:

1 ½ cups grape tomatoes

¼ cup red onion, optional

¼ cup fresh cilantro

1 tablespoon fresh lime juice

½ cup diced cucumber

Fine-grain sea salt

To Serve:

Grilled vegetables

Hummus

Directions:

1. Make the Falafel: Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.

2. In a food processor, pulse the garlic to finely chop. Add the onion, cilantro, and parsley and process until minced. Add the chickpeas and process until the mixture forms a coarse dough and holds together when pressed between your fingers.

3. Transfer the mixture to a large bowl and stir in the flaxseed, ¼ cup of the bread crumbs, cumin, and salt until combined.

4. Shape the mixture into small patties, using about 1 tablespoon dough for each and pressing each firmly to hold its shape. Repeat until you have used all of the chickpea mixture.

5. Using your hands, press breadcrumbs into patties. Alternatively, use a pastry brush to brush a few drops of water onto each patty and then roll in breadcrumbs. You will need to press the breadcrumbs into the patty a bit, either way, to get them to stick. Repeat until all patties have been coated. Place patties onto the prepared baking sheet.

6. Bake the falafel until golden brown, about 30 minutes, flipping halfway through.

7. Make the Tomato-Cucumber Salsa: In a food processor, combine the tomatoes, onion, cilantro, and lime juice and process until roughly chopped. Stir in the diced cucumber and salt to taste.

8. Serve falafel alongside grilled vegetables and hummus. 

Recipe Credit: Modified from “Oh She Glows” by Angela Liddon