Falafel. Fun to say, fun to eat. What more could you ask for. It's great. I love going out for falafel. I don't however, love making falafel. It always falls apart. Made from scratch or a box mix I always seem to get the same results. I don't know maybe I'm just falafel-impaired, but I always end up with crumbly, half pieces of falafel instead of those perfect little rounds you get at restaurants. But as I said, I do love the stuff and even if I only end up with crumbles, every once and awhile I get the urge to whip up a batch. I mean no matter what it looks like it still tastes good. So, while we were in New Orleans this guy on the street gave me this cookbook called The Higher Taste for a mere dollar. Yeah, pretty good deal. It's a vegetarian cookbook that highlights the advantages, economic, health, and spiritual, of eating a meat-free diet. So far the recipes within have produced pretty fantastic results. And one of these recipes is a falafel recipe, which I just had to try. Unfortunately, but not unexpectedly, I got the same results as usual, but it was delicious all the same. I only used about a third of the mix the first time, so I still had quite a bit leftover, not to mention all the fixings for really great falafel sandwiches. So the next night I decided to add an egg to the mix and bake it. Perfect. Restaurant worthy falafel...ok, ok they were a bit on the dry side, so next time I'll probably add a little oil to the mix. But other than that these were great sandwiches, and I think I've finally found my go to falafel recipe.
- 1 1/4 cups raw chickpeas, soaked overnight and drained
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1/4 cup chopped parsley
- 1 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp baking powder
- 3 eggs
Preheat oven to 350 degrees.
Process chickpeas, garlic, and olive oil in a food processor until finely minced. Remove mixture to a bowl, mix in the rest of the ingredients, knead, and let sit for 30 minutes.
Form mixture into about 14-16 balls. Place on lightly greased baking sheets and bake for about 20-30 minutes. I honestly can't remember how long they were in the oven. Just keep an eye on them, they'll be golden brown on the top when they're done.
Serve with flat bread, veggies, and yogurt sauce. I made a really simple yogurt sauce out of plain yogurt, dill, and a splash of lemon juice.
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