Baked Falafel
These baked falafel come together quickly and require hardly any prep work! Baking is an easy alternative to the traditional frying method, and giving your baking sheet a generous coating of nonstick cooking spray helps give the falafel patties a golden crust. Serve them with a quick salad of tomatoes, cucumber, and onion, a drizzle of tahini, and a squeeze of fresh lemon juice.
Ingredients:
1 15-oz can of chickpeas
Juice of half a lemon
1 Tbsp olive oil
¼ red onion, chopped
1 clove of garlic, crushed
1 tsp kosher salt
1 tsp cumin
¼ cup parsley
¼ cup cilantro
2 Tbsp all purpose flour
Directions
- 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it with nonstick cooking spray.
- 2. Set up your Vidiem Mixer-Grinder by locking the gear adapter onto the motor base and locking the bowl attachment onto the adapter.
- 3. Add all of the ingredients except the flour and secure the lid.
- 4. Pulse a few times to combine and coarsely chop the mixture.
- 5. Add the flour and pulse quickly a few times, until the mixture comes together and holds its shape when formed into a ball.
- 6. Shape the mixture into 6 balls and flatten them slightly.
- 7. Place the patties on the prepared baking sheet and bake until browned, 20-30 minutes, flipping halfway through.
- 8.Serve immediately.
Yield: 6 falafel patties
StorageStore leftovers in the refrigerator for up to 3 days.