Looking for a healthy vegan lunch? These baked falafelsandwiches are full of healthy ingredients – like fresh herbs, chickpeas andflaxseed meal. I wrapped my falafel sandwich is a warm pita and topped it with choppedtomatoes, fresh garden greens, homemade hummus and a cashew cream dill sauce.
Add the dried garbanzo beans to a large bowl. Cover with water, making sure that the beans are fully submerged with several inches of water on top of the beans. Allow to soak overnight or for at least 8 hours.
Preheat your oven to 400º. Prepare a baking sheet a silicon baking mat. Brush with the safflower oil.
Combine the flaxseed meal and water in a small bowl. Whisk to combine and set aside for 5 minutes then stir again.
Drain and rinse the garbanzo beans. Combine the garbanzo beans, chickpea flour, red onion, garlic, cilantro, parsley, lemon juice, salt, pepper and cumin in a large food processor. Pulse to combine until the ingredients are a thick consistency. You don’t want any large pieces remaining (a few whole pieces are okay) but you don’t want to reduce the ingredients to a paste.
Using your hands, form the mixture into small patties (~2inches in diameter) and place them on the baking sheet. Bake for 40 minutes,pausing to flip the falafel halfway through.
Serve the falafel in warm pita bread with hummus, sliced red onions, sliced tomatoes and fresh greens. I like to add some fresh mint, parsley and cilantro to my greens as well.