I love a good falafel, but it’s not the kind of thing I can have everyday, since, well, it’s fried. Granted the ingredients are plant-based and overall good for you, once fried, they biochemically change and transform into something much like a french fry, only more flavorful. Luckily, I’ve come up with ways to bring the best taste and nutrition to my falafel experience by concocting a homemade version that is full of spices, herbs, and protein-packed chickpeas, but not fried to death. Instead, this recipe is baked. When all is said and done, I wrap these babies up in a whole-grain flat bread alongside fresh tomatoes, greens, and yogurt (optional). Enjoy!
Holding down the glow, one recipe at a time.
Chickpeas: contain molybdenum, which helps to detoxify the sulfites accumulated in the body from drinking wine and eating luncheon meats, are a great source of iron, copper, zinc and magnesium, are packed with fiber, help to lower cholesterol, improve blood sugar levels and are a low-fat, complete-protein food.
Check out the full recipe @Greatist.
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