Tuesday, October 4, 2011

Baked Falafel

I had an epiphany today...you can make homemade and delicious falafel from almost any type of bean. Here I use a shelling bean in place of the traditional garbanzo but the possibilities are endless (lima, fava, gigante anyone?).  Serve with all of your favorite falafel toppings for a delicious and protein packed meal!


2 cups cooked beans
3 garlic cloves
10 sprigs parsley
1 egg
1 tablespoon cumin

1. Preheat oven to 350 degrees
2. Combine cooked beans and garlic cloves in a food processor and pulse about 1 minute
3. Add egg, parsley, cumin, salt and pepper and puree the mixture
4. Using two spoons, drop the falafel balls onto a greased cookie sheet (as if you were making drop cookies).  The size should be about an 1 inch diameter
5. Cook in the oven 30 minutes or until falafel are browning
6. Serve with pita, Mint Tzatziki, lettuce, thinly sliced tomato and baba ghannoush!

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