Baked Falafel

I’ve been meaning to make falafel for AGES. Living with a bunch of vegetarians, this should have happened a long, long time ago.

But instead, it happened on Friday, when Joel and Mary came over and we set up shop to bake these kids and eat a lot of hummus. I like this recipe because they’re baked, not fried, and because it’s quick and easy to make. Aside from a lot of chopping and some messy hands, you’re about 35 minutes away from delicious falafel. (Make sure you remember to bake them on both sides as I nearly forgot to do and ate one, wondering why it was still so soft.)

Now, if only we had a little tzatziki.

BAKED FALAFEL

(via Chow Vegan)

1 15-ounce can garbanzo beans, drained and rinsed

1 small onion, finely chopped

3 cloves garlic, peeled and finely chopped

4 tablespoons chopped parsely

1 teaspoon lemon juice

1 teaspoon olive oil

2 teaspoons cumin

1 teaspoon chili powder

2 tablespoons flour

1 teaspoon baking powder

Preheat oven to 375 degrees. Place garbanzo beans in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

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).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.