Falafel might be one of the things you’ve never made from scratch before, but don’t be intimidated. The food processor does double duty for the chickpea mixture and the falafel balls are easily hand-or-ice-cream-scoop-formed, thanks to the breadcrumbs that bind everything together. One bite into a warm whole-wheat pita stuffed with freshly baked falafel and a few shakes of hot sauce, and ordering take out falafel will seem like too much trouble.
|1½||(15-ounce) can||garbanzo beans, drained (reserve ¼ cup liquid)|
|2||tablespoons||fresh lemon juice|
|¼||cup||sesame seeds (optional)|
|¼||tablespoons||fresh parsley (or cilantro), chopped (or 2 tablespoons dried)|
|1||small||onion, finely chopped|
- Preheat the oven to 350°F. In a food processor, add the chickpeas, fresh lemon juice, onion, garlic, and parsley (if using fresh), and puree until smooth.
- Put the bean mixture in a large bowl and add all other dry seasonings (oregano, basil, cumin, cayenne, paprika, and salt). Then, stir in the breadcrumbs to hold the mixture together. Add more breadcrumbs if the mixture isn’t holding together.
- Roll into 1-inch balls and place them on a cookie sheet. Lightly spray the falafel with oil and bake in the oven for 10-15 minutes per side or until the falafel are lightly browned. Test for doneness by pressing the outside with your finger. The falafel should be moist inside and give to the pressure of your finger.
Prep Time: 45 minutes Serving Size: Makes 30 1" falafels