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Easy Baked Falafel

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serves 10-12 patties     ADJUST SERVINGS

These easy baked falafel patties are sturdy and have bright, fresh herbs running through them. Goes great with the creamy tahini sauce!

INGREDIENTS

FOR THE FALAFEL

  • 2 (14.5 oz.) cans chickpeas (or 3 cups homemade crock pot chickpeas, rinsed and drained)
  • 1 cup chopped red onion
  • 4 cloves of garlic, chopped
  • 1/2 cup loosely packed cilantro
  • 1/4 cup loosely packed parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • Pita bread, for serving
  • Lettuce and tomato, for serving


FOR THE TAHINI SAUCE

  1. 1/4 cup tahini (see notes)
  2. 2 tablespoons lemon juice
  3. 2-3 tablespoons of water
  4. salt and pepper to taste


INSTRUCTIONS

  1. Combine the chickpeas, red onion, garlic, cilantro and parsley in a food processor. Process until broken down but still a little chunky.
  2. Transfer the mixture to a bowl and add the remaining ingredients (through baking soda). Mix well.
  3. Form the falafel mixture into patties. I like doing small, thick patties - it makes it easier to flip them and they hold together better. Plus, you get a generous bite!
  4. Place the patties on a plate, then cover and refrigerate for at least 1 hour. Or, you can stick the patties in the freezer for 20-30 minutes.
  5. Preheat the oven to 400. Remove falafel patties and space them out evenly on a baking pan sprayed with cooking spray.
  6. Visit Easy Baked Falafel@www.familyfoodonthetable.com For Recipe Instructions.


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