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