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Falafel Wednesday, September 18, 2013, 02:29 PM
Originally from 2011-04-13: Last Updated: 2016-02-07
This can also be pre-made, frozen, and cooked as noted 2013-07-23
Baked Falafel (Inspired by ChowVegan)
Parsley and Cilantro Note: The exact amount doesn't really matter. If doing a single batch I use most of a bunch and not try to get every leaf. If I am doubling, I work harder on getting all of it.
Preheat oven to 375°F. Drain and rinse the garbanzo beans. Put all ingredients in food processor and pulse to break up chickpeas and combine. Do not over mix. Form into small to medium ball with about 1.5 Tbsp of dough. (tip: use a cookie scoop and pam it ) Place onto a pammed Non-Stick Aluminum Foil (preferred), pammed silpat or pammed parchment paper. Spray them again. Press down very lighly to flatten the bottom.
Bake for 25-30 minutes until nicely browned. Spray with pam, flip and press very slighly to more of the other side touches the pan. Pam the new side and bake for 15-20 or until nicely browned
Walafels/Fawafels: Use 1/2 of the dough per waffle and cook for 7-10 minutes. See 2015-02-23. Remember to coat the waffle iron in oil first since this dough is sticky
Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber. Or make a dip out of za'atar, greek yogurt, and salt
Makes about 12-15/batch
The dough can be frozen and then made at a later time.