Healthy Baked Falafel {vegan, made in muffin tin}

Healthy baked falafel, made in a muffin tin! It is quick and easy to make, as well as naturally vegan and gluten-free.

Who says you need to stuff falafel into a pita?

I prefer stuffing it straight into my mouth.

I have several falafel recipes with directions that insist on using dried chickpeas. It’s traditional, it’s authentic, and it’s really good, especially when deep-fried in a vat of olive oil. But the recipes are pages long, the preparations tedious, the clean-up lengthy, and the lingering smell of frying oil lasts for days.

Moreover, despite the tastiness, deep fried, labor-intensive falafel is in no way what I want to eat whenway conducive to eating on the run, or eating before going on a run.

So I make my super-easy puck version instead.

I use canned chickpeas, cumin, lemon, tahini, and some oats that act as a great gluten-free binder.

Lots of fresh parsley (or cilantro–my preference) is key for adding fresh flavor. As you can see, it makes the dough bright green, but that changes once the pucks are cooked.

Place the puck patties in the well-oiled cups of a trusty muffin tin, and bake your way to a fantastic snack on the go. Great plain, they are also stellar with a schmear of hummus and an extra sprinkle of herbs (e.g., mint, more cilantro, or more parsley).

Go ahead and eat several. You’re hungry. 🙂

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