The spring is finally getting warm and with that my food starts making its transition from soups and stews to salads and sandwiches. Today’s FMS Photo A Day asked to share something favorite so I decided to make my favorite spring/summer dish: Falafel. Here’s my recipe:
My Baked Falafel
You may used canned chickpeas but if you want to make it from complete scratch (like me) then you’ll need to soak about 1 cup of dry chickpeas in enough water the night before. Then in the morning cook for 1-1 1/2 hours in water only. Let them cool until you’re ready to make falafel.
- 2 cups of cooked chickpeas (or 1 19 oz can, drained)
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 1 tablespoon of fresh flat-parsley, chopped
- 2 tablespoons all whole wheat flour
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon baking powder
- 1/4 teaspoon substitute salt
- 1-2 tablespoons olive oil
- Drizzle olive oil evenly in shallow baking dish and place in oven while it preheats. Set temperature to 350.
- While the oven is preheating, add chickpeas in food processor with onions and garlic. Blend until thoroughly combined.
- Add the parsley and blend again.
- Place mix in a bowl and fold in all remaining ingredients until the mix has a paste-like consistency.
- Take about 1/4 cup of the mix and shape it into ping pong size balls and place in preheated baking dish.
- Bake for 15-20 minutes, then turn and bake for another 15-20 minutes.
NOTE: If you have eaten falafel before, you have probably eaten them fried and looking like ping pong balls. I’ve never been able to do this. In the oven, mine do what cookie dough does, they flatten and look more like little burgers but the taste is still amazing.