Middle Eastern Baked Falafel Recipes

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

BAKED FALAFEL

Steps:

• Preheat oven to 375 degrees.
• Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork.
• Add the rest of the ingredients and mix well.
• Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
• Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).
• Serving suggestion: Stuff in mini pita pockets with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

MIDDLE EASTERN BAKED FALAFEL

Steps:

• Preheat the oven to 400 degrees F.
• Ina blender or food processor, combine the chickpeas, garlic, parsley, coriander, cumin, chili powder, red pepper, black pepper, and salt.
• Process until the ingredients form a thick paste.
• Lightly coat a baking hseet with non-stick cooking spray. Roll the chickpea mixture into 1" balls and place on the sheet. Lightly coat the balls with non-stick spray.
• Bake for 20 minutes, or until the balls are lightly golden brown. Set aside.
• In a medium bowl, combine the tomatoes and cucumber.
• Cut the pitas in half and fill each pocket with lettuce, falafel balls, yogurt-tahini dressing, tomato and cucumber mixture, and more dressing if desired.