It’s hard for me to choose which falafel recipe I like better. I don’t think I can choose because I adore falafels, specifically these two recipes. This particular one is very similar to the black bean ‘meatballs’ I made last week.
Falafels are usually fried but these are baked and have very little fat. When you bake them they get so fluffy on the inside and crunchy on the outside. Pretty much a match made in heaven.
Baked Falafel Balls
Makes about 15
1 – 15oz can of chickpeas, drained & rinsed
1/4 cup onion or scallion, chopped
1 garlic clove, chopped
1 tsp ground cumin
1 tsp ground coriander
Juice of one lemon
salt, to taste
1/4 – 1/2 cup water
1/2 cup panko breadcrumbs
*Optional – cilantro would be great in this!
Preheat the oven to 425º F. Add all the ingredients to a food processor except for the water and breadcrumbs. Turn on the processor and slowly stream in the water just until the mixture comes together, keep in mind that you may need more or less water. Place the mixture in bowl and mix in the breadcrumbs with a spatula. Working with your hands, roll 1″ balls and place on a baking sheet lined with cooking spray. Bake the falafels for 15 – 18 minutes.
I ate mine with tahini dressing and some veggies on the side.
BUT Pierre ate his in a pita. Sorry for the crumby phone pic.
I thoroughly enjoyed this meal and will probably be making a new version again this week.