Falafel
READ THIS FIRST: This is a great recipe for meal prep, to eat on salads or in sandwiches for the work week. Traditionally, falafel is fried, but I prefer to bake it to keep things a bit lighter. I usually eat as a salad with only this and feta cheese. **This recipe is marked gluten-free, but please be sure to check your ingredients that they are marked "gluten-free" before you serve to anybody with dietary restrictions.
Ingredients
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- 2 cups diced onion
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- 4 tbsp minced garlic
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- 2 cups cooked chickpeas, drained
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- 1.5 tsp salt
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- 2 tbsp cumin
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- 1 cup fresh parsley leaves
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- 1 cup fresh cilantro leaves
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- 2 tsp baking powder
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- 1/2 cup flour
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- cooking spray
Directions
- Preheat oven to 375 degrees F.
- Add onion and garlic to food processor and blend thoroughly. Scrape into separate bowl and set aside.
- Add chickpeas, salt, cumin, parsley and cilantro to food processor and blend until thoroughly blended-but NOT a paste!
- Add onion and garlic paste to chickpea mixture, blending thoroughly.
- Add baking powder and 1 tablespoon flour to the chickpea and onion mixture, pulsing in the food processor until a dough starts to form. You’re looking for a playdough-like consistency. Continue to add flour until you get the desired consistency.
- Scrape dough into separate bowl, ensuring that all ingredients are thoroughly mixed from the corners of the food processing bowl.
- Spray cookie sheet with cooking spray. **If you’re going to fry your falafel, heat your oil.
- Using a medium cookie scoop or spoon, place walnut-sized balls of dough onto the cookie sheet. Flatten each ball with a spoon or fork. **The falafel will barely expand when baking, so these disks can be pretty close to each other.
- Bake for 40 minutes, allow to cool before serving.