These crispy, high protein baked falafel muffins are completely vegan and gluten free! Naturally low in fat, these healthy savoury bites are low in fat and the perfect snack or meal addition.
2x cans of no salt added chickpeasdrained (400 gram cans)
1large sweet potatocooked and mashed (400-450 grams pre cooked weight)
1clovegarlic
1/2onion
1tablespoonflaxseeds
1tablespooncumin
1teaspoonred pepper flakes
2teaspoonsea salt
2teaspoonpepper
Oil for coating pan*
Spray oil for coating muffins
Instructions
Preheat the oven to 180 degrees Celsius. Generously coat a 12 count muffin tin or 18 count mini muffin tin with oil and set aside.
In a food processor or high speed blender, combine the chickpeas, garlic and onion and blend until a very course texture is made. Add the cumin, red pepper flakes, sea salt and pepper and blend once more.
In a large mixing bowl, combine the chickpea mixture with the mashed sweet potato and flaxseeds and mix very well until fully incorporated.
Distribute the batter evenly in the greased muffin tin. Generously spray the tops of the muffins with more oil and bake for 20-25 minutes, until golden brown on top. Remove from oven and allow to sit for 5 minutes in pan. Serve immediately or allow to cool completely before refrigerating or freezing. Muffins should easily slip out of the tray if greased generously.
Notes
Please ensure you coat your muffin tins VERY generously with oil- The lack of bread crumbs or grains in this mixture makes it very prone to sticking to it. If desired, these can be pan fried- Simply coat a frying pan generously with oil and fry on medium-high for 3-4 minutes, flip, and repeat until golden brown. These muffins can be refrigerated for up to 1 week or frozen for up to 2 months.