[If you're reading this intro, it means this post was auto-posted before I was able to make any changes to it while I'm abroad. Imagine I told a funny joke that starts out, "Jon Gruden, Tim Teabow and Marvin Lewis walk into a bar..." in this here space.]

If you watch enough football and snack enough while watching football, you start to run out of ways to have variation of pizza. Pizza loaf, pizza dip, pizza galettes, sfincione, pizzettes

What am I talking about? There is never too many ways to have pizza-like snacks for football.

This is a recipe adapted from what was an originally gluten-free bean ball recipe. My first attempt at the bean balls didn’t work, but what I realized was that if I made it with flour, less oil, some baking powder and didn’t blend the dough so fine, I’d have myself a nice falafel.

Baking these little protein powerhouses makes these addicting snacks even better for the waistline than pizza. Since coming up with this adaptation, these falafel bites have become one of our go-to snacks for both college football games or just a baseball game during the week they come together so quickly.

You will need:

1 can chickpeas, drained
1/2 cup (4 ounces) sun-dried tomatoes packed in oil, drained
1/2 red onion
1/2-1/3 basil leaves
2-3 cloves of garlic
1 teaspoon kosher salt
1/2-1 teaspoon crushed red pepper flakes, as desired
1 tablespoon olive oil
3 tablespoons flour
1 teaspoon baking soda
Marinara sauce for serving

In a blender or food processor, coarsely chop together the garlic and the drained chickpeas.

Add in the red onion, basil, salt, olive oil and red pepper flakes and coarsely chop.

Once combined, add in the flour and baking soda until just blended.

Ta-DA!

Refrigerate for at least 30 minutes.

Preheat oven to 375º.

Form the falafel dough into small one-inch balls and put on a lined cookie sheet.

Bake for 12-15 minutes, until just crisped on the outside. (Don’t worry if they still seem soft when you take them out of the oven, they’ll firm up as they cool down.)

Serve with marinara sauce for dipping.

The only way you could have a healthier pizza would be to eat a salad.

Inspired by Spabettie – Tomato Bean Balls

Baked Pizza Falafel Bites
Print
Recipe type: Snack
Author: sarah sprague @ sarahsprague.com
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4-6
Ingredients
  • 1 can chickpeas, drained
  • 1/2 cup (4 ounces) sun-dried tomatoes packed in oil, drained
  • 1/2 red onion, chopped
  • 1/2-1/3 basil leaves
  • 2-3 cloves of garlic
  • 1 teaspoon kosher salt
  • 1/2-1 teaspoon crushed red pepper flakes, as desired
  • 1 tablespoon olive oil
  • 3 tablespoons flour
  • 1 teaspoon baking soda
  • Marinara sauce for serving
Instructions
  1. In a blender or food processor, coarsely chop together the garlic and the chickpeas.
  2. Add in the red onion, basil, salt, olive oil and red pepper flakes and coarsely chop.
  3. Once combined, add in the flour and baking soda until just blended.
  4. Refrigerate for at least 30 minutes.
  5. Preheat oven to 375º.
  6. Form the falafel dough into small one-inch balls and put on a lined cookie sheet.
  7. Bake for 12-15 minutes, until just crisped on the outside. (Don’t worry if they still seem soft when you take them out of the oven, they’ll firm up as they cool down.)
  8. Serve with marinara sauce for dipping.
Notes

Cooking time includes resting time in the refrigerator.

 

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