Description
A simple and flavorful falafel tray bake sheet pan dinner that combines crispy falafel with roasted vegetables for a complete meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1/2 red onion, sliced
Instructions
- Preheat oven to 400°F (200°C).
- In a food processor, blend chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper until coarse.
- Shape mixture into small falafel patties.
- Toss bell pepper, zucchini, and red onion with olive oil on a sheet pan.
- Place falafel patties on the same pan.
- Bake for 20-25 minutes until falafel is golden and vegetables are tender.
- Serve warm with tahini or yogurt sauce.
Notes
- For crispier falafel, bake on parchment paper.
- Add a pinch of cayenne for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg