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Falafel: Baked, Not Fried

These falafel are baked instead of being fried. Not only is it easier on your kitchen (oy, the mess), but it's also easier on your digestive system and thighs. Baking the falafel also retains the flavors that are lost in frying. Also, flattening falafel (whether baking, frying or dehydrating) allows the insides to cook; so, they don't end up raw and mealy.

I like serving these atop a nice salad with romaine, red leaf lettuce, pine nuts, cucumber and red onion. You can add tomato and olives, if desired, or whatever else you want. I toss the salad ingredients with Greek Dressing, place the falafel on top and finish with Tahini Sauce.

scant 2 cups dried chick peas
5 cups cold filtered water
4 scallions, chopped
4 cloves garlic, minced
¼ cup minced Italian parsley
1 tablespoon chopped fresh mint
1 teaspoon minced jalapeƱo pepper
1 teaspoon fine sea salt
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoons baking powder
3 tablespoons warm filtered water
extra virgin olive oil

dry measuring cups
liquid measuring cup
large mixing bowl
chef's knife
cutting board
garlic press
dry measuring spoons
food processor fitted with bottom chopping blade
rubber spatula
small bowl
liquid measure shot glass
small whisk
plastic wrap
large baking sheet lined with parchment paper then greased with extra virgin olive oil

1. Place chick peas and water in a large bowl. Soak for 12-15 hours.
2. Drain chick peas and add, with herbs and spices, to the food processor.
3. Process, pulsing at first, until all ingredients are finely chopped and everything is thoroughly mixed.
4. Whisk baking powder and warm water in small bowl. With processor running, pour slowly through food chute, processing until mixed thoroughly.
5. Add mixture to cleaned large bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
6. Preheat oven to 350°F.
7. Roll pieces of mixture to balls about 1-inch in diameter. Flatten and place on prepared baking sheet.
8. Sprinkle with olive oil.
9. Bake for 20 minutes.
10. Flip and bake for an additional 10 minutes.
11. Serve imediately.

Yields 24-30 falafel

© 2009 by Allison Lattman

1 comment:

Lawrence said...

Great stuff, esp. with the tahini sauce -- glad to learn how to make this baked, too!