Baked Falafel Recipe

Hi, y'all! It's been a while... after going on an unbelievable trip across Southeast Asia, I've since "officially" moved back home to Canada after living in South Korea for two years!

BIG STUFF!

I'm still going through a lot of adjustments, but one of the first things I wanted to tackle (and share with you) was my diet.

After eating my way through Southeast Asia, then coming home for Christmas (turkey coma), then visiting friends across Canada (read: eating out + ordering in), I decided it was time to get back to cooking!

So, here is a simple recipe for making baked falafels at home!

 

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour

Preheat your oven to 375 degrees.

Place drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 

 Form the chickpea mixture into balls about the size of walnuts onto a non-stick pan.

Bake until brown (about 20 minutes).

Stuff half a pita with whatever you desire! I served mine with cucumbers, lettuce, hummus, hot peppers and feta cheese.

Enjoy!