Tuesday, January 29, 2019

Baked Falafel with Tahini Sauce

A favorite among my three children, this is a delicious 
and healthier alternative to traditionally fried falafel.

Baked Falafel

2 onions, chopped
6 cloves of garlic
2 15-ounce cans of chickpeas
1 teaspoon sea salt
¼ teaspoon chili powder
2 teaspoons cumin
1 cup fresh parsley
1 cup fresh cilantro
1 ¼ all-purpose flour
2 teaspoons baking powder

1. In a food processor, pulse onions and garlic until finely minced. Remove and place on paper towels to drain excess liquid (or press through a strainer). Set aside.
2. Add chickpeas, sea salt, chili powder, cumin, parsley, and cilantro to the food processor. Pulse until well blended.
3. Add onion mixture to the chickpea mixture and pulse just enough to combine.
4. Add flour and baking powder to the mixture and pulse until well combined.
5. Allow mixture to chill in the refrigerator for one hour. If the mixture is too runny, add more flour.
6. Preheat oven to 400 ℉.
7. Generously spray baking sheets with cooking oil.
8. Using a small (1 tablespoon) spoon or cookie scoop, place falafel onto the baking sheet. Use your fingers or back of the spoon to press down on falafel to form miniature patties. Spray cooking oil on top of the falafel patties.
9. Bake for 20 minutes, then flip falafel and bake for an additional 15-20 minutes on the other side.
10. Enjoy dipped in tahini sauce (see recipe below) or in a pita with lettuce, cucumbers, and tomatoes.

Alternative cooking method: This falafel recipe can be deep fried or sauteed in oil on the stove top (as is traditionally prepared). To do this, form the falafel into balls instead of small patties. Heat oil, then brown each side (3-5 minutes), and drain on paper towels before serving. 

Tahini Sauce

½ cup tahini
1 teaspoon sea salt
½ teaspoon garlic powder
2 tablespoons lemon juice
½ cup water

In a bowl. whisk all ingredients until well combined. Chill in refrigerator until ready to serve.

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