Falafel is by far one of the most easily-prepared and versatile foods I have ever made. Its tastes great with just about everything its paired with. I also love that the falafel in this recipe is baked and not fried, an even healthier alternative. Fun wikipedia fact for you: Falafel has become so popular all over the world that in some countries, McDonald's now serves a McFalafel! That is so neat.
Anyway, I spent my Monday making these delicious little things and have been incorporating them into every meal I can since. They're so good you'll want to bake oodles and oodles and freeze them so they're at your constant disposal. Plus, chickpeas are high in protein, fiber, and complex carbohydrates, and low in fat, so they'll keep you fuller, longer.
This recipe makes approximately 20 balls.
2-fifteen ounce cans of Garbanzo Beans, strained
1 medium onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons freshly chopped parsley
1 tablespoon freshly chopped cilantro
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon red pepper flakes
4 tablespoons flour
1 teaspoon baking powder
Preheat oven to 375 degrees.
Drain and rinse the beans. Put the beans into a medium sized mixing bowl and mash with a fork until almost all beans are smooshed! Add the rest of the ingredients and mix thoroughly. Form into small balls (about 1.5 inches in diameter) and slightly flatten with fork before placing onto floured pan. Bake for about 20 minutes on each side, until falafel looks slightly browned. Let cool and serve with your favorite hummus and veggies!