I am featuring a new recipe each week for you all to try at home! If I can help you order take-out or hit the drive-thru one less time this week, I've done my job! Your wallet (and your waistline) will thank me!
I made this last night using our Kitchen Tool of the Month....the Manual Food Processor! It was so so so easy and amazingly DELICIOUS! We ate ours with hot sauce and pickles and served it with brown rice. This recipe was adapted from the Skinny B*tch Falafel Recipe! I love those books!
HAPPY COOKING!
Falafel |
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Ingredients:
1 15 oz can of chickpeas, drained & rinsed | | |
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1/2 onion, chopped a little
2 TBL flour (I used GF All Purpose Flour, but you could use whole wheat)
2 TBL bread crumbs (I just put a slice of GF bread in the food processor, but you |
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could also you panko if you like)
2 TBL chopped parsley (I use flat leaf parsley and honestly don't measure!)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground pepper
2-4 cloves garlic, depending on your personal taste
1/2 tsp sea salt |
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Preheat oven to 350 degrees.
Put all ingredients in food processor and pulse until you see a chunky paste.
DO NOT over blend. Make about 12-14 (we usually get 14) golfball sized
balls. Place on Large Bar Pan or other stoneware and flatten the falafel |
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balls slightly. Brush each side of the falafel with a little vegetable oil using a
Silicone Basting Brush.
Bake 20 minutes, then turn over. Bake another 20 minutes or until golden
brown. Serve with pita pockets, pickles, tomatoes, hot sauce or tahini sauce. | | | |
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