Baked Falafel

 

For someone who first tried Mediterranean and Middle Eastern cuisine less than a year ago, I have definitely taken to it quite quickly.  I finally get what everyone else was always talking about- hummus is delicious!  One of my favorite things to do on the weekends now is to go to a Mediterranean restaurant and try new dishes.

 

One dish featured on many a Mediterranean menu is falafel, which is basically ground and flavored chickpeas.  Falafel is a vegetarian meal where you definitely don’t miss the meat.  The chickpea mixture mimics a meatball texture, but I find it to be even better with more complex flavors.  Falafel is typically fried, but in an effort to be healthier and out of a laziness, this recipe has you bake the falafel.  It comes out delicious- a crispy exterior with a soft, pillowy inside.

 

Make sure to check out some more Mediterranean flavor:

Gyro meat with Tzatziki

Greek Pizza

Greek Burritos

Greek Pasta

 

BAKED FALAFEL

Slightly Adapted from Pink Parsley

 

INGREDIENTS

 

For the Falafel:

1 cup dried chickpeas

1/2 red onion, minced

5 cloves of garlic, roasted

2 teaspoons ground cumin

3 tablespoons dried parsley

1 teaspoon coriander (cilantro seeds)

1 teaspoon salt

2 tablespoons lemon juice

4 tablespoons water

2 teaspoons baking powder

1/4 cup all purpose flour

Nonstick cooking spray

 

For Serving:

Pita bread

Hummus or Tzatziki sauce

Sweet pickles, chopped

Lettuce, chopped

Red onion, thinly sliced

 

DIRECTIONS

 

Pour dried chickpeas into a large bowl.  Cover with water.  Let soak at least 24 hours.

 

Preheat oven to 375°F.

 

Drain and rinse the chickpeas.  In the food processor, combine chickpeas, onion, garlic, cumin, parsley, coriander, salt, lemon juice, and water.  Pulse until mixture forms a paste.  Fold in baking powder and flour, until mixture stays together.  Add more flour if needed.

 

Line a baking sheet with parchment paper.  Working with 2 tablespoons of chickpeas mixture, form into balls.  Place on baking sheet.  Repeat with remaining mixture.  Spray falafel with olive oil or nonstick spray.  Bake for 20-23 minutes, flipping halfway through, until golden brown.

 

Serve on pita bread with hummus/tzatziki, pickles, lettuce, and red onion.

 

Serves 4.

 

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