Easy Falafels
"Falafels are traditionally served in pita bread with chopped lettuce, tomato, and onion, and with tahini, a sesame sauce that can easily be found in your supermarket. But, this Middle Eastern treat is also super as a before-dinner appetizer or as a side dish."
photo by JackieOhNo!
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
20 pieces
ingredients
- 425.24-538.64 g can chickpeas, drained
- 236.59 ml dry breadcrumbs
- 2 eggs
- 29.58 ml chopped fresh parsley
- 14.79 ml olive oil
- 4.92 ml lemon juice
- 4.92 ml garlic powder
- 2.46 ml salt
- 2.46 ml pepper
- 2.46 ml ground cumin
- 118.29 ml vegetable oil
directions
- Preheat oven to 400 degrees. In a food processor, combine all of the ingredients, except the oil. Mix on medium-high speed until well blended.
- Shape the mixture into 1-1/2-inch balls and place 2 inches apart on a cookie sheet sprayed with nonstick cooking spray. Flatten the balls to about 1/2-inch thickness with the bottom of a heavy drinking glass. Brush the falafels with the oil and bake for 20 minutes, until golden brown on both sides, turning halfway through the baking.
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Reviews
-
The taste was right but they were too dense and cooked up too hard and dry. A cookie scoop made the perfect size. -
-
Mmmmmm, these were so good!!! I decided to go for the gusto and pan-fried them instead of baking them, but aside from that followed the recipe exactly. I served them in pita breads with homemade tzatziki sauce - YUM!!! Thanks for posting, Jackie! -
I never had traditional falafels and never prepared these myself.<br/>I knew they are usually deep fried, but I really don't like the smell of the hot oil in the house and so I opted to try this recipe. <br/>They turned out perfect, not to dry, not sticky and perfectly baked in the oven.<br/>I still had some sauces leftovers from our "foundue chinoise" which were a superb combination with these falafels.<br/>My family loved this dish very much and will prepare falafels for sure again. -
Baked falafels! I am so thrilled to find this recipe and the falafels turned out great. They were golden brown and tender in the middle. I served them with a Turkish-Style Tomato Dip and some Baba Ganoush. They made a terrific lunch. Going to use the rest of my falafels to serve in a pita with some veggie toppings.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
