Baked Falafel
Introduction
Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.
Ingredients
1 cup cooked fava beans
1 cup cooked chickpeas
3 cloves garlic
1/2 medium onion, chopped (about 1/2 cup)
handful fresh parsley, chopped (optional)
1 lemon, juiced and zested
1 t baking powder
2 T ground cumin
1 T ground coriander
1 t black pepper
1/4 t salt
1/4 cup whole wheat flour
2 T olive oil
1 cup cooked chickpeas
3 cloves garlic
1/2 medium onion, chopped (about 1/2 cup)
handful fresh parsley, chopped (optional)
1 lemon, juiced and zested
1 t baking powder
2 T ground cumin
1 T ground coriander
1 t black pepper
1/4 t salt
1/4 cup whole wheat flour
2 T olive oil
Directions
Preheat the oven to 425 degrees Fahrenheit.
Place the beans in a food processor and pulse until they are crumbled but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined. Transfer to a bowl and add flour as needed. The mixture should stick together but not be dry. Depending on the texture of your beans, you might need to add more or less flour.
Drizzle olive oil on a baking sheet. Form mixture into balls or patties, each slightly larger than a golf ball (just less than 1/4 cup each).
Bake 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.
Serve with lemon-tahini dressing.
Place the beans in a food processor and pulse until they are crumbled but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined. Transfer to a bowl and add flour as needed. The mixture should stick together but not be dry. Depending on the texture of your beans, you might need to add more or less flour.
Drizzle olive oil on a baking sheet. Form mixture into balls or patties, each slightly larger than a golf ball (just less than 1/4 cup each).
Bake 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.
Serve with lemon-tahini dressing.
Number of Servings: 8
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