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Baked falafel

If I put it in a pita and took that photo, I'd want one every single time I looked back at it. This is safer.

I frequently get falafel cravings but I rarely let myself buy a big bready pita sandwich of fried stuff, so I'm trying to find a way to fulfill the craving at home. This falafel came out great - it tastes just like falafel even though I baked it. Craving fulfilled. It didn't get very crispy this time, but I'll bake it at a higher temperature next time and I bet it'll be even better.

I don't think I've found my favorite dressing yet. I had an open jar of tahini handy, so I mixed that with yogurt, lemon juice, honey, and a bit of salt. I knew Jess would like it because it was sweet. He did, and I thought it was pretty good, but I was wanting something brighter. I think next time I'll go with a yogurt/cucumber/dill/lemon thing.


The Recipe:
15oz can chickpeas, rinsed
1 onion
2 cloves garlic
1/4 bunch parsley
2 tb flour
1 tsp ground coriander
1 tsp cumin
1/2 tsp baking powder
salt and pepper to taste
  • Blend all ingredients in food processor until smooth.
  • Form patties on a greased baking sheet. Spray the tops with cooking spray.
  • Bake (I did 350 for 25 minutes, but next time I'll try 400 or 425 to try to get it crispier, and perhaps I'll flip them partway through).
  • Serve on salad or in pita with veggies and your favorite falafel-worthy sauce.

The Verdict:
Overall grade: B
Overall reason: Tastes like falafel, and it's healthy. Still working on the crunchiness thing.
Time to prepare: 5 minutes, plus baking time
Husband quote: "I like the sauce!" "That's because I made it sweet." "Did you put some of yourself in it?"
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