Now all vegan girls loves their falafel. But fried foods are not great for your health which is why I’m including this recipe for baked falafel. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Sauce in a pita, stuffed with fresh veggies, or atop rice or while grain. Contributed by Dynise Balcavage, from Celebrate Vegan (Lyons Press, ©2011).
- 2 tablespoons olive oil
- 1 15-ounce can chickpeas, rinsed and drained
- ½ small onion, minced
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons flour, plus more, if needed
- 1 ½ teaspoons cumin
- ½ teaspoon coriander
- ½ teaspoon baking powder
- ¼ teaspoon black pepper
- Salt, to taste
Smoky Tahini Dressing:
- ½ cup tahini
- 2 garlic cloves, minced
- 1/3 cup lemon juice
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- ½ tsp sumac (lemony Middle Eastern herb) — see note
- 1 tablespoon water
- 2 tablespoons fresh cilantro
Preheat the oven to 350º F. Drizzle oil on a high-sided cookie sheet or in a baking pan.
Place remaining ingredients in food processor and whiz until they form a dough.You may need to remove the dough with your hands and work it a bit. Add enough flour so that the dough holds together.
Form into 2-inch balls or patties. Place in the oiled pan.
Bake for 10 to 12 minutes on one side, or until golden. Flip and bake on the other side another 10 to 12 minutes, or until golden. Drain on paper towels.
Note: Substitute lemon-pepper if sumac is unavailable.
Dynise Balcavage is also the author of Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine. and blogs at Urban Vegan.
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