My partner has been on a quest to find the best falafels in town. She’ll compare the falafels to this little Greek restaurant on Piedmont Avenue in Oakland, CA, that she just loved. But it all seems to disappoint in comparison. I’ve found several recipes for homemade falafels, and all of them involve deep frying. And although I know that’s how it should be done, I just can’t bring myself to deep fry at home. I just don’t want the smell of fried oil lingering around our house for days, but also because I’m on a quest to continue keeping us on a healthy eating track. So I was extremely happy when I came across this recipe, and had to give it a try! Not only was it super easy to make, it was also a delicious healthy alternative. My partner really enjoyed these baked falafels thoroughly, and said it was definitely a close second to the real thing
Baked Falafels Drizzled with Lemon-Tahini Sauce (adapted from Can You Stay For Dinner?)
2 15-ounce cans garbanzo beans (chickpeas)
4 tablespoons whole wheat flour
6 tablespoons flat-leaf parsley, finely chopped
4 large garlic cloves, finely chopped
3 teaspoons ground cumin
3 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 degrees F.
Combine all the ingredients in a food processor and pulse until well blended. Taste the falafel mixture, and adjust seasoning to your liking. Scoop the bean mixture into a bowl and shape into 16 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 25, or until browned and crispy on the outside.
Serve as an appetizer, over a salad, or in a pita wrap with the lemon tahini sauce drizzled over the falafels.
Makes 16 falafels.
Calories per falafel: 35
Lemon Tahini Sauce
3 tablespoon tahini
2 tablespoons lemon juice
1/8 teaspoon salt
4 teaspoons water
1 garlic clove, mashed into a paste
In a small mixing bowl, whisk together the tahini, lemon juice, salt, water, and garlic paste. Adjust seasoning with salt and/or lemon juice.
Makes about a 1/3 cup.