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Vegan Baked Falafel

Vegan Baked Falafel

I'm convinced that I must must must have some Mediterranean/Persian blood. It is just natural to me to eat their food! So every chance I get to learn one of their dishes I take it!! This version (once again inspired by the lovely Kimberly Snyder) of falafel is baked rather than the traditional way of DEEP FRYING. GASP. Oh, but it's so good. But when things are delicious and healthier than the original, well that my friends, is called a TRUMP CARD!

Put all ingredients into a blender:

1 can of garbanzo beans drained or dried and cooked very soft!

1/2 cup of chopped fresh cilantro

1/4 cup of dry parsley

1 cup chopped onions

4 cloves of garlic chopped

1 tbsp veg broth

1 tsp lemon

1 tsp coriander

1 tsp cumin

1 tsp grapeseed oil

1 pinch of cayenne

3 tbsp of chickpea flour

1 tsp baking powder

1/2 tsp of salt

1/4 tsp of pepper



-Preheat the oven to 375

-Pulse in Vitamix/Food Processor/Blender until everything is mixed well and minced

-Put a bit of oil on your hands and form into golf ball size balls then flatten a bit like a burger patty. It can be as small or big as you want, just watch when baking! 

-Bake 20 minutes ((ON PARCHMENT PAPER-This makes a huge difference!)), flip and bake another 20 minutes and let sit 5 min in oven.

Optional: Pan fry just a bit on medium high in with coconut oil if you want it crispy crispy. But Baked it so delicious and healthier ;)

These are delicious with pita, yogurt sauce (vegan), cucumber, tomatoes, onions and chopped romaine wrapped like a GYRO! 

Yogurt sauce:

1 container of plain vegan yogurt

Lemon juice, salt and pepper, and parsley or dill to taste!

"Set your hearts on things above, where Christ is, seated at the right hand of God. 2 Set your minds on things above, not on earthly things."  Col. 3:1