Baked Falafels

Baked Falafels


    1 cup dried/uncooked chickpeas (See Kelly’s Notes)
    1/2 cup packed fresh parsley leaves
    1/2 cup packed fresh cilantro leaves
    1/2 cup chopped white onion
    3 cloves garlic, roughly chopped
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    2 teaspoons fresh lemon juice
    3 Tablespoons olive oil


  • Place the chickpeas in a very massive bowl and canopy them with four inches of water. (The beans can triple in volume as they cook.) Set the chickpeas aside to soak long for a minimum of twelve hours and up to twenty four hours. (The chickpeas area unit able to use once they area unit simply broken apart together with your fingers.)
  • Drain the chickpeas and add them to a kitchen appliance at the side of the parsley, cilantro, onion, garlic, cumin, salt, leaven and juice. method the mixture simply till the ingredients area unit minced however not pureed, scraping down the perimeters PRN. (Do not overprocess the mixture or the dish are going to be too loose. method the mixture simply till it holds along once squeezed into balls.) style and season the mixture with a lot of salt, as desired.

  • Preheat the kitchen appliance to 375°F and grease a baking sheet with 1/2 the vegetable oil.

  • Squeeze the dish mixture into one.5-inch balls then flatten them slightly in order that they area unit the form of patties. organize the dish on the lubricated baking sheet and brush the superior of them with the remaining vegetable oil. Bake the dish for quarter-hour, flip them once then bake them an extra ten minutes till they're golden brown. Serve the dish in flatbread bread with spread sauce and veggies, or add them to a dish as a healthy, protein-packed topping.

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