So lets get garbanzo high!
Go for some rich protein, complex carbohydrate, good fiber for lowering cholesterol and diabetics.. But if you would like to reap the full health benefit of making falafel baked then I would suggest to go for the real dried chick peas,soaked and cooked by u.Trust me the fresh cooked chickpeas make a world of difference in taste and texture compared to canned ones. U could pressure cook it like I did.
Soak dried chick peas in boiling water to speed up the soaking process.
Avoid big brands -they have been sitting there too long and gone stale.
Makes around 15 -16 medium sized falafels.
Ingredients for Baked Falafel :
Garbanzo beans/ chick peas - 1 cup cooked or one 15 oz can
Parsley - a small bunch roughly chopped
Red onion - 1 small roughly chopped
Garlic- 6-8 flakes (reduce if u don't want it to overpower)
Cumin- 1 tsp
Coriander powder- 1tsp
Black pepper-1 tsp
Chili powder or paprika pd - 1/2 tsp
Salt to taste
For decoration
White sesame seeds - 2 tsp
Method:
If dried chick peas is used -Soak the chick peas over night and pressure cook it until soft not mushy. Discard the water or use it for other purposes like soups kneading dough etc.
In a blender or food processor crush the chick peas to get a head start then throw in all the rest of the ingredients and grind it to a coarse consistency. (Not paste) Do not add any water.
Scoop a little dough roll it then flatten it.
Spread some sesame on a plate pat both sides of the falafel with the seeds.
On a greased baking tray lay then the flattened falafel .
Bake in a preheated oven at 400 F for 15-18 minutes on the first side then turn and bake for another 5-8 minutes greasing the top of the falafel with some olive oil on both sides.
Serve warm along with Tahini or Hummus.
Keep remaining refrigerated for a day or two. Sprinkle some water and microwave before serving.
Ingredients for Hummus:
Olive oil- 1-2 tbsp
Paprika - a pinch (I used chili powder cos I wanted some heat)
Tahini sauce- 1 tbsp (click on tahini for the recipe)
Salt to taste
Feed Me Phoebe: Brussels Sprout Latkes with Anchovy Aioli
Creative Culinary: Blue Cheese, Walnut, and Port Wine Pâté
Napa Farmhouse 1885: Avocado Crostini with Oaxacan Sesame Sauce
Red or Green: Chipotle Ranch Dip
Healthy Eats: 5 Lighter Finger Foods for Your Holiday Soiree
Elephants and the Coconut Trees: Baked Falafel and Hummus
The Mom 100: Creamy Avocado Dip
The Wimpy Vegetarian: Jalapeño Poppers Gougere
Daily*Dishin: Peppadews Stuffed with Mozzarella Fresca
Taste with the Eyes: You Don't Have To Be Jewish To Love Latkes
FN Dish: 5 One-Bite Wonders You Need at Your Holiday Party
Dolphia Nandi-Arnstein
How on the mother earth I missed this post?? I love falafel and middle eastern cuisine. Now they are baked - I love them more and more.
You lady got me so tempted - I need to go home and bake some of these beauties now :))
Dolphia Nandi-Arnstein
Oh btw, I loved that little drop of oil on that pool of oil - Good Job!
Remya Elizabeth Anish
A great snack..... never tried it..... bookmarking..... 🙂
Ramya Venkat
Awesome platter
Anupa Joseph (Palaharam)
Baked falafel sounds so healthy...I just made them the other day but then the fried ones.... and while eating it the guilt would built up in my of having too much fried stuff....I should try this version..good one