Falafel!?! OK.

30 Apr

The other night (last Saturday night to be exact), Betsy and I got together to make some dinner!  She brought along her cookbook Appetite For Reduction and we made some falafel.  Ryan and I have made falafel once before, but from the box, so this was exciting to be trying something new.  And I must say, making falafel is easy and fun!  There isn’t much prep work, except to measure and roughly chop, because the food processor (or Vita-mix) does all the work!

Baked Falafel

Serves 3-4

1 can chickpeas, drained and rinsed

2 cloves garlic

½ small yellow onion, chopped roughly

1/2 cup fresh parsley

2 tsp. olive oil

2 tsp. hot sauce

3 Tbsp. chickpea flour

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. smoked paprika

½ tsp. baking powder

¼ tsp salt

Black pepper, to taste

Directions:

Preheat the oven to 350 F.

In a food processor, or Vita-mix, puree the chickpeas, garlic, onion, parsley, hot sauce and olive oil until almost completely smooth.

Put into a bowl and stir in the chickpea flour, spices and baking powder.  Now would be the time to add the salt and pepper, but we forgot oops (:  Add more chickpea flour if needed (the dough should be soft, yet able to hold its shape).

Using a scoop, or measuring spoon/cup, portion the dough into 12 patties, somewhat flattened.  Place them onto a parchment lined baking sheet and bake for 16 minutes, flip and bake another 12-15 minutes until browned on both sides.

That’s it!!!  Homemade falafel that tastes better than any box mix you could try!!

We put ours into a whole wheat pita with Betsy’s homemade hummus made with white and garbanzo beans.  Then we filled the pita to the brim with romaine lettuce.  So delicious!

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4 Responses to “Falafel!?! OK.”

  1. frugalveganmom May 1, 2011 at 1:47 pm #

    Yum! We use a falafel recipe from vegetarian times where you fry them in a pan, but this looks a little easier, will have to try!

    • veg-unite May 1, 2011 at 7:05 pm #

      Baking these definitely makes the whole process a little easier and healthier… but there is no taste better than fried haha!!

  2. Chelsea May 2, 2011 at 11:17 pm #

    YUM! I’m a total falafel addict and frequent Maoz & Taim here in NYC. I’ve never attempted to make them at home but this has me motivated. Do you think there would be a huge sacrifice in taste if I used AP or Whole Wheat flour instead of Garbanzo?

    • veg-unite May 2, 2011 at 11:24 pm #

      I don’t know about a HUGE difference in the taste, but there might be a noticeable difference in texture. The garbanzo flour doesn’t have any gluten like AP or wheat flour does, so the end result may be a little more chewy kind of like PPK’s chickpea cutlets!! Bob’s Red Mill makes a garbanzo bean flour or you could just make it with the flour and it’ll be unique!! Good luck! Let me know how it goes!

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