Falafel with Pita Bread2015-02-20
- Servings : 8
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
These baked falafels are a healthy, simple and delicious Middle Eastern dish.
- 450g chickpeas, drained and rinsed
- 1 onion, quartered
- 4 cloves garlic, minced
- ½ cup chopped parsley leaves
- 1½ teaspoons ground coriander
- 2 teaspoons ground cumin
- 2½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 2 cups canola oil
- 2 teaspoons baking powder
In a large pot, place, add chickpeas and cover with water. Cover and set aside. Let soak for 24 hours. Drain and rinse.
In a food processor, add beans and onion. Pulse until finely chopped. Set aside 1 cup of mixture. Add garlic, parsley, coriander, cumin, salt, pepper, and cayenne pepper to the bean mixture in the food processor. Process on low until thoroughly blended. Add reserved bean mixture to the food processor and add lemon juice, olive oil, and flour. Continue processing on low until mixture resembles course meal. Cover and refrigerate for approximately 2 hours.
In a large skillet or wok, add canola oil and warm over medium-high heat.
Remove chickpea mixture from the refrigerator, stir in baking soda until thoroughly combined. Using damp hands, form mixture into 1½-inch balls in diameter. Place in skillet and cook until all sides of the falafel are browned (about 5 minutes). Repeat with remaining falafel balls.
For a main dish, serve in a pita bread with lettuce, tomato, and tahini. Serve immediately.