I love falafel, and recently have been on a quest to make it from scratch. I found a great recipe and made some, but fried the falafel, as is the tradition.
I have seen recipes for baked, but hadn’t tried it until my friend Sam shared his easy fix to transition the fried to the baked. He said to simply add a little flour and baking powder. Bake for 15 minutes on each side.
OK, easy enough. Here is my recipe with Sam’s adaptations.
3/4 cup dry garbanzo beans (soaked in water overnight)
3/4 cup fava beans (soaked in water overnight)
1 small to medium onion, chopped
2 cloves garlic, chopped,
1 cup parsley or cilantro, chopped
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons Madras curry powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons flour
Preheat oven to 350 degrees.
Put all ingredients in a food processor. Pulse until you have a fine grit. Roll falafel mix into balls about an inch in diameter, flatten slightly then put on a lightly greased cookie sheet. Bake for 15 minutes. Turn falafel over and bake for another 15 minutes.
The falafel is pictured here with whole wheat pita, Kalamata olives and homemade jajiki. It is traditionally served with a tahini sauce. But it is versatile, and can be served as a sandwich or over pasta with whatever sauce you like – you can do pretty much anything with it.