Baked Falafel

From The Adrenal Thyroid Revolution by Aviva Romm


• 4 cups cooked chickpeas (2 BPA-free 15.5 oz cans or 2 cups dried chickpeas soaked and cooked well)
• 3 cloves garlic, crushed
• ½ cup each of scallions and celery, finely minced
• 2 eggs, beaten
• 3 T tahini
• ½ t ground cumin
• ½ t turmeric
• 1 ½ t salt
• ¼ t cayenne pepper
• dash of black pepper


Mash the chickpeas well and combine with the other ingredients. You can use a food processor or do this by hand. Chill well, at least 30 minutes. Preheat the oven to 400 degrees F. With damp hands, form the batter into 1-inch-diameter balls and place onto a well-oiled baking sheet. Bake for about 30 minutes—the balls should look well-formed and slightly brown on top. Don’t worry: they will firm up more once they come out of the oven and cool. Serve with Tahini Sauce.