Fabulous Baked Felafel
Felafel is a traditional middle eastern food: usually deep fried little balls of spiced chickpea batter. Crunchy, delicious, and actually healthy for you, even if you fry them.
These felafel are baked, though, so they are even better for you. Packed with protein and vegies and all kinds of good herbs and spices. Don’t even try to fry them. I had a few that didn’t fit on my little baking sheet, so I tried frying them in olive oil and just trust me on this one, the baked ones were SO much better.
I hear there is a lot of controversy over felafel. It seems many Palestinians believe that Israelis have stolen falafel, a traditional Arab food … personally I don’t understand why we need to fight over food.
I am more of a peaceful soul who likes to enjoy good food … I really don’t care who invented it … just as long as it’s good. And these little babies are definitely good.
Fabulous Baked Felafel
Adapted from Shutterbean
Makes 10 – 15 or so felafel
- 1 1/2 cups of cooked chickpeas (aka, garbanzo beans)
- 1 small onion
- 2-3 garlic cloves
- 3 tablespoons fresh parsley
- 1 tablespoon fresh cilantro (alas, I had no cilantro, so I substituted basil …)
- Juice of 1 kumquat (or 1 teaspoon of lemon juice)
- 1 teaspoon olive oil
- 1/2 teaspoon coriander
- 1 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon dried red pepper flakes
- 2 tablespoons flour
- 2 tablespoons feta cheese
- 1 teaspoon baking powder
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Put all the ingredients into a handy chopper or food processor and blend till everything is chopped fine and forms a paste. Add salt and pepper to taste.
- Form into small balls, about 1 1/2 – 2 inches diameter and flatten into patties. Place your lovely little felafels onto a baking pan sprayed with cooking spray.
- Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).
Felafel are typically served in pita bread with lettuce, tomato, and a tahini sauce. I had them for lunch today with a bit of onion, lettuce, tomato, Mia’s fantastic avocado hummus and some feta cheese. I really wanted some tzatziki to go alongside, but alas, I had no cucumber. They were still pretty dang fabulous.
They are quite nice just to munch on as a little appetizer too. Just be careful … they are slightly addictive.