Baked Falafel

We had falafel for breakfast this morning. Not quite a typical breakfast, but that’s ok. I don’t really care which meal we eat at which time of day and I don’t think Chris does either.

I have always liked falafel, but I had never made it before because I did not like that it is usually fried. A few days ago it occurred to me that baked falafel might be an option.

Google says: ‘Yes. Totally possible.”

Cool. Check it out.

 

Adapted from Jewish Recipes.

Ingredients:

  • 1 medium potato, baked
  • 15-ounce can chickpeas, drained
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 tablespoons tahini
  • 2 tablespoons soy sauce
  • 1/2 teaspoons turmeric
  • 1/2 teaspoons coriander
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne

Directions:

  • Pre-heat oven to 350 degrees.
  • Cut the baked potato into several large chunks.
  • Combine all ingredients in food processor until they are mixed into a chunky paste.
  • Form small patties on a lightly greased baking sheet.
  • Bake for 15 minutes or until patties are firm.
  • Serve in a pita with tzatziki sauce.

Servings ~ 5
Calories ~ 190, Fat ~ 5 g, Carbohydrates ~ 30 g, Protein ~ 8 g

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