Falafel, Falafel, Falafel!
In the past decade Falafels have become very popular all over the world, and rightly so, they are absolutely delicious. Even better, they are usually made from wholesome, healthy ingredients. Let me clarify that: Some may use a dry mix reconstituted with water, which in my opinion does not even come close to the real thing. So if you have not liked falafels in the past, you may have been the victim of “the mix”. Give these “made-from-scratch” falafels a try. You may be pleasantly surprised! Traditionally falafels are fried, but not today. We will be baking ours, making them much healthier, and yet, they taste fantastic. Even the word FALAFEL is fun to say:)
3 cups canned chickpeas, drained and rinsed
1 medium onion
3-4 gloves garlic, minced
3 tablespoons minced cilantro
3 tablespoons minced parsley
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon cumin
1/2 teaspoon coriander
1 1/2 teaspoon salt
1/4 cup flour (all-purpose, whole wheat, oat, hazelnut flour, chickpea flour, etc.)
Preheat the oven to 350 degrees and grease a mini muffin pan (24).
Pulse the chickpeas in the food processor into a rough texture. Remove half of the chickpea mixture and set aside. Add to the food processor remaining ingredients and blend until smooth. Gently mix in the remaining chickpeas mixture from earlier.
Scoop the mixture into the greased mini-muffin pan and bake for 30-40 minutes or until falafels are golden brown.
Cucumber Dill Dressing:
1 1/2 cup chopped cucumber
2 teaspoon dried dill or fresh
2 garlic cloves
1/2 teaspoon salt
3 tablespoon fresh lemon juice
1 teaspoon olive oil (optional)
1/3 cup water
1/2 cup cashews (soaked for a few hours)
2 teaspoons minced mint
1 tablespoon minced parsley
Blend everything in the blender until smooth:)
Serve falafels with hummus in pita or flatbread, garnished with tomatoes, cucumbers, red onion, and drizzled with cucumber dressing.
For the hummus recipe, click here.