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.
- 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
- 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