I LOVE falafel, but it’s hard to find #jennyapproved stop bought options, so I as part of my 8 Week Fat Loss Program I developed this Baked Herby Falafel Recipe that uses only clean, nutritious ingredients (obvs), and skips the fat heavy frying process to bake in the oven.
I’ve also packed these guys with a ton of fresh herbs to up the nutrient and flavor content, and used digestion boosting flaxseed as the binder. The result? A light, bright, fibre and nutrient packed falafel that is great as part of a salad, in a veggie wrap, or even as a mini meal in the afternoons.
And I highly recommend making the zinc rich, probiotic Yoghurt Tahini Dipping Sauce to accompany them!
For the Baked Herby Falafel
Place all ingredients in a blender and blend until all the ingredients are broken down and start to combine. Shape the mixture into patties approx 2” round and 1⁄2” thick (will make 6-7 falafels). Cover and place in the refrigerator to chill for a minimum of 20 minutes.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and oil lightly. Place the falafel on the baking sheet and bake for 20 minutes or until firm and crispy.
For the Yoghurt Tahini Dipping Sauce
Place all ingredients in a blender and blend until combined.
Jenny’s tip: I love to serve these falafels on a bed of cauliflower rice and chopped tomatoes, drizzled with the Yoghurt Tahini Dipping Sauce!
This recipe is from my 8 Week Lean and Clean Program, my new in-person or online program that uses science based methods to help you balance hunger hormones, burn stored body fat and boost your metabolism, whilst getting support and accountability from me throughout the program. For more information head to: