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.
- Ready In:
- 1 (15 -19 ounce) can chickpeas, drained
- 1 cup dry breadcrumbs
- 2 eggs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup vegetable oil
- 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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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.Reply
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.1Reply