I'm not sure what it is...if it's the change in season but lately I have been craving lighter food. But I also have been craving falafel. Kind of random, right? So the story goes...
One day, stories my mother told me about when she lived on a kibbutz in Israel years ago blasted through my head and I remembered how she told me she over-indulged on ice cream and falafel, and how those two items aren't...how shall I put it... very nice to your waistline. Well a few weeks ago, I went to my local Whole Foods and bought the prepared falafel from the refrigerated section. They were SO GOOD. And I haven't really been able to stop thinking about them (is that weird?!).
Soooo, fast forward (because no reason to get wordy here), I decided to take a stab at making my own. However, I refused to fry them. The result was more of a patty then a ball, but the flavor is 100% there. I serve mine with a lemon greek yogurt sauce, and they're great for an easy lunch, or serving as an appetizer at a dinner party. If you do serve them at a dinner party, make sure to place a dollop of that yogurt sauce right on top with a little spring of parsley to make it look pretty.
Baked Falafel Patties
Serves 12 appetizer portions or 3 meal portions (4 each).
- 1, 15 ounce can of no salt added garbanzo beans
- 1/2 cup of loosely packed curly parsley
- 4 cloves of garlic, roughly chopped
- 1 shallot, roughly chopped
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1/2 tsp kosher salt
- fresh cracked pepper
- 1-1.5 tbsp extra virgin olive oil (eye ball it)
- 3 tbsp all purpose flour (you can sub out a gluten free, such as chickpea flour, or use spelt flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
Preheat oven to 375 degrees.
Grab a food processor and add all of the ingredients except for the flour and baking powder and pulse until the mixture looks smooth; taste for seasoning and adjust as needed. Add in the flour and baking powder and puree until smooth.
Spray a baking sheet with non-stick spray, or line it with parchment paper. Using a tablespoon or a cookie scoop, scoop out 12 falafels, placing them about an inch or two apart on the pan, as they do expand a touch.
Bake for 13 minutes and then gently flip each patty. Return to the oven and cook for another 13-15 minutes, or until golden brown. A few of mine got a little bit more crispy on the edges, so make sure during the final minutes you keep an eye out for that.
Now for that Lemon Yogurt Sauce
- 1 cup of 0% Greek Yogurt, such as Fage
- 1/2 a lemon, juiced
- 2 tbsp chopped parsley
- Kosher salt and pepper to taste
Combine all ingredients in a bowl and stir. Yes, it's really that easy. Place that in the refrigerator while the falafel is baking.
Then serve. Eat. Repeat. Hope you like them as much as I do!