Falafel

Memorial Day weekend was an onslaught of juicy burgers, hot dogs and potato salad. Marc and I had a really nice cookout at my father-in-law’s house! As much as I loved it, it was time for a vegetarian change of pace to help my poor stomach recover. Since I had a can of chickpeas sitting in my pantry, I decided to make some super healthy and amazing baked falafel! The mixture came together in minutes in my food processor.

I used a lot of spices and aromatics to give the falafel tons of flavor. Once I had it pureed, I let it sit in the refrigerator overnight. It made the dough easier to cook and also let it develop even deeper flavor!
I used a lot of spices and aromatics to give the falafel tons of flavor. Once I had it pureed, I let it sit in the refrigerator overnight. It made the dough easier to cook and also let it develop even deeper flavor!
The next day, I used a two tablespoon measure to scoop out the batter and roll it into perfect little balls. With that measure I got 9 pieces of falafel for an easy meal for 2 or 3.
The next day, I used a two tablespoon measure to scoop out the batter and roll it into perfect little balls. With that measure I got 9 pieces of falafel for an easy meal for 2 or 3. I made sure to line my sheet pan and grease it with a little olive oil before I laid the falafel out on it!
The falafel needed to bake for about 25 minutes at a nice, high 400 degrees. That let it get crisp on the outside while staying soft on the inside. When they came out they were perfection and smelled so good!
The falafel needed to bake for about 25 minutes at a nice, high 400 degrees. That let it get crisp on the outside while staying soft on the inside. When they came out they were perfection and smelled so good!

I like to serve my falafel with sliced tomato, sliced cucumber and Greek yogurt on fluffy, warm pita bread. Sometimes I even like to get fancy and make my own amazing whole wheat pita bread! (pssst, it’s much easier than it seems). Oh my goodness, it was like having little flavor bombs in my mouth when I bit in! There was a slight heat from the spices coupled with the¬†freshness from lemon zest and dill. The texture was perfect! I was one happy woman. My Nana Jeanie would have been proud of me. She loved to make this stuff. Hope you all enjoy it! xoxo

Falafel
Falafel
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Falafel
Falafel
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Main Course
Servings: 2
Author: Jeanie and Lulu's Kitchen
Ingredients
  • olive oil to lightly grease the baking sheet
  • 1 can chickpeas 15 oz size, drained, rinsed, and patted dry
  • 1 small onion peeled and quartered
  • 2 cloves garlic peeled
  • 1 tablespoon fresh dill
  • 1/2 a lemon zested
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Lawry's seasoned salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Greek yogurt as needed for serving
  • pita bread as needed for serving
  • sliced tomato as needed for serving
  • peeled and sliced cucumber as needed for serving
Instructions
  1. Take out a food processor and combine the chickpeas, onion, garlic, dill, lemon zest, baking soda, seasoned salt, turmeric, cumin and smoked paprika in its bowl. Pulse the mixture until it is well combined but still has some texture. Use a spatula to push down the sides midway through to make sure everything gets in there. Cover the mixture and let it sit in the refrigerator overnight.
  2. The next day, pre-heat the oven to 400 degrees. Take a sheet tray and line it with a silicone mat or parchment paper. Lightly grease the lined tray with olive oil. Scoop out 2 tablespoon portions of the mixture and roll those portions into balls. Line the balls up on the prepared baking sheet and gently flatten each of them into small patties.
  3. Bake the falafel for 25 minutes, until the outside is golden and crispy. Take the tray out when they're done and let them cool for a minute. Transfer them to a plate and serve with Greek yogurt, pita bread, tomato and cucumber if you wish for a wonderful vegetarian sandwich!

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