I have always been a fan of a good makeover show, they take the poor tired run down mom, slap some lipstick on her, a new hairdo and off she goes to face the world. The Today Show with Kathie Lee & Hoda is one of my absolute faves right now. Thursday am PVR, CHECK!!!
But I think that there needs to be one done on the ever so popular, super delicious, can’t get enough of them, falafel. Not that they need it in the flavour dept. because really, what’s not to love. It’s like a one-way ticket to delicious station all wrapped up in a perfect little deep fried nugget. But what makes me love them so much also makes me hate them a little bit too.
Yes, I will occasionally indulge in a deep fried tasty morsel now and again, but if I can make something taste just as good and cut out all that “fried” business, wouldn’t you want to come to that party instead?!? Or just think of it this way… the more crap we can cut out to lower the bad fats the more hummus we can eat, it’s a win win in my books, and I’m pretty sure I have hummus running through my veins I eat so much of it.
Baked NOT Fried Falafel
1 can chickpeas (BPA free) drained and rinsed
1 small red onion
1 handful Italian parsley
1 handful cilantro
Juice of 1/2 lemon
2 tbsp. grapeseed oil
1 tsp. cumin
1/2 tsp chili flakes (optional if you like it spicy)
2-3 garlic cloves
1/2 tsp baking soda
2 tbsp. chickpea flour can also use brown rice of GF all purpose
Salt and pepper to taste
Preheat your oven to 400 and then lightly grease a baking pan lined with parchment paper with a little bit of grapeseed oil.
Then in a food processor, and I do this part in step, blend up your parsley, cilantro and garlic then into a large bowl. Next up toss in your red onion and drained chickpeas then into the bowl they go. At this point you are done with the food processor and everything else can just be tossed in and mixed up with a spoon or spatula.
The great thing about this recipe is that you can make falafel burgers, bite size falafels, one giant chickpea pancake, totally up to you.
Bake for about 20-25 minutes or until golden brown.
Makes about 18 bite size falafels and they freeze really well too, that is if you don’t eat them all.
I threw mine into a delicious lettuce wrap with sliced tomato, red onion, cucumber and enough hummus to feed an army.
Mmmmmmmm hummus, does a body good.