I’m resuming my position with creating some amazing main entrees for you all. To be totally honest, I’ve been delaying a few things that I wanted to submit onto my website for a while now. I’m still in the primary stages of blogging and trying to find the right direction with adequate resources. One thing I’ve learnt is there’s no shame in asking for help and that is exactly what I did, and it was so worth it.
Thankfully I have my new camera now, so my pictures should slowly begin to look more exciting and hopefully more appealing. As I said earlier I’m still new to photography and blogging, but I’m sure with due time my method will improve immensely.
Now onto this recipe, as the title say’s it’s a baked falafel recipe. In case you’re unfamiliar with what falafel is I’m more than happy to keep you in the know. Fafafel is a popular vegetarian dish made from ground chickpeas with various herbs and spices. The dish is commonplace amongst middle eastern countries and is often deep fried in the shape of balls or small patties. A pita with some vegetables or salad is served with this cooked delicacy with some tahini style dressing on the side.
Needless to say all these herbs and spices packed into one dish yields an outstanding taste, even a meat eater would contemplate swapping a plate of chicken or some spice infused falafel. Granted I’ve enjoyed my fair share of this chickpea loaded dish BUT what concerned me the most was the deep frying. I’m not a avid lover of deep fried food, in fact I avoid it like the plague because it’s not the healthiest way to cook food.
My recipe falafel is baked, making it a much healthier version of the original. I didn’t pocket mine in a pita bread either, simply laid on a spread of edible veggies, salad style with a tahini dressing. Baked good sometimes have a tendency of being too dry, but I managed to remedy that by lubricating the patties with a dash of olive oil. This is a great high protein, low fat meal for people on a high protein regime or simply looking for a weight watchers recipe.
Start off by pre-soaking the chickpeas upto 24 hours, you can used canned chickpeas but I prefer to use the dried ones. Just make sure to drain off the excess liquid.
Pulse the entire ingredients using a food processor, this should take 45 seconds – 1 minute (not puree simply mill the chickpea mixture)
As I mentioned before scoop the mixture and use a spoon as an aid to create small circles.
The results should look something like below 😉
- 1 cup of pre soaked chick peas (soaked for up to 24 hours)
- ¼ tsp of himalayan pink salt
- 3 stalks of scallion, chopped
- ¼ tsp of ground coriander
- ⅓ cup of fresh coriander leaves
- ⅓ cup of fresh parsley leaves
- 3 garlic cloves, minced
- 1 tsp of cumin
- ½tsp of black pepper
- pinch of cayenne pepper
- For the salad
- 2 handfuls of kale, chopped
- 2 red bell peppers, diced
- ½ cucumber, sliced into halves
- ¼ red onion, sliced
- 1 carrot, grated
- Tahini style dressing
- ½ cup of tahini
- juice of 1 lemon
- 2 garlic cloves, minced
- 1tsp of black pepper
- 1tsp of coconut aminos
- 1 tsp of fresh parsley
- ⅓ cup of warm water
- ⅛ cup of himalayan pink salt
- Preheat the oven at 425 degrees or gas mark 6
- Add all the chickpeas and the rest of ingredients for the falafel to a food processor and begin to pulse. The chickpeas will start to breakdown into a meal texture at this point you can stop the processing as we don't want to create a puree.
- Transfer the ground mixture into a large bowl and use your hands to scoop the meal into small patties.
- One by one add the patties onto a baking tray with parchment paper, ensure to coat the paper with some olive oil. Carefully place the patties onto the baking tray, don't worry if they feel crumbly, simply shape them with a spoon on the tray, they will completely congeal during cooking. - coat the top with olive oil too.
- Put the tray of falafel into the oven for 15 minutes, or until slightly brown, turn over and cook for 5 minutes.
- In a saucepan - add the kale and bell peppers to some water and simmer for 5 minutes. This step is completely optional if you want your salad raw in it's entirely. I prefer to take some of the crunch of the kale and bell peppers.
- Once done arrange the kale, peppers and the rest of the veggies onto a serving plate.
- Prepare the tahini dressing by adding all of the ingredients to a blender and puree for 45 seconds.
- once finished drizzle over the entire falafel dish.
Use parchment paper and coat with olive oil to impart browning.
Mixture should make approximately 10 patties.