Baked Falafel
Rachel over 5 years ago
Ingredients
- 1 15 oz can of chickpeas, drained or 2 c cooked chickpeas (see note below)
- 1 onion, finely chopped
- 1/4 c whole wheat flour
- 3 Tbsp finely chopped fresh parsley
- 1 Tbsp chopped fresh cilantro
- 1/2 Tbsp ground cumin
- 3/4 tsp salt
- 1/2 tsp baking pwd
- 1/2 tsp lemon juice
- 1/8 tsp paprika, or to taste
- black pepper, to taste
- EVOO
Instructions
Directions:
If you don't have a food processor, finely chop all fresh ingredients and mix together in a large bowl.
If you have a food processor, chop onion, garlic, parsley, and cilantro and pulse in food processor. Add chickpeas and pulse until mixture is coarse, not smooth.
Put fresh ingredients in bowl, add flour and spices, and stir till combined.
Grease a cookie sheet (not air bake), and heat oven to 375 degrees.
Using a spoon, form balls about the size of ping pong balls, and place on the cookie sheet. Balls should hold together well, and won't spread when cooked.
Bake for 15 min, turn over, and bake for another 15 min. (Optional: may spray or brush tops with EVOO.)
We like these best with tzatziki, sliced cucumber, chopped tomatoes, bean sprouts, and feta cheese in a tortilla wrap. May also be served with pita pockets, or just plain.
Note: I like making this with my own chickpeas, but this does require an extra day of preparation. Soak peas overnight, then cook in a slow-cooker on low for 8-10 hrs. One bag of dried beans (worth 3 cans), usually costs about the same as a can of beans, and you don't have to worry about the additives or bpa!