Skip to main content

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?"
Labels:

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more