The Middle-Eastern street food staple can now be found in just about every city. The food processor makes it possible to whip it up in your own home!
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The Middle-Eastern street food staple can now be found in just about every city. The food processor makes it possible to whip it up in your own home!
½ cup dried chickpeas, soaked overnight; rinsed and drained
1 garlic clove, peeled
1 small shallot, peeled and cut into 1-inch pieces
1 teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
¾ teaspoon ground cumin
¼ teaspoon ground coriander
⅛ teaspoon chili powder
⅓ cup packed fresh italian parsley, stems and leaves
1 tablespoon unbleached, all-purpose flour
¼ teaspoon baking soda
1 tablespoon water grapeseed or vegetable oil, for cooking
Nutritional information per patty:
Calories 61 (55% from fat) • carb. 5g • pro. 2g • fat 4g sat. fat 0g • chol. 0mg • sod. 220mg • calc. 11mg • fiber 1g
To bake: Preheat oven to 400°F. Place falafel patties on a parchment-lined rimmed baking pan; brush a small amount of oil over the parchment. Drizzle 1 tablespoon of oil over the patties, turning to coat both sides. Bake for 30 minutes, turning halfway through.
Serving suggestions: The falafel patties are best when served in a pita, topped with chopped cucumber and tomato, lemon juice, salt and pepper and a good amount of tahini dressing (page 8).
*To soak, place chickpeas in a bowl and cover with water by 2 inches. Allow to soak overnight, and then drain and rinse before using.