Thanks to the nasty weather, I’ve been doing even more reading and cooking than usual. I was inspired by a magazine article on baked falafels and decided to try it out. I made some adjustments, and here it is: the world’s greatest baked falafel.
Okay, that’s a gross exaggeration, but you’ve got to understand my pride. I grew up in a strict meat-and-potatoes house in southern New Jersey. I never had a bagel, tasted sushi, or ordered Chinese food regularly until I went to college. So every little culinary victory fills me with inordinate pride.
At any rate, try the falafels – they’re top-shelf. The one thing I regret is that I have not yet been able to come up with the right yogurt dip to pair them with. I’m open to suggestions (hint, hint)!
World’s Best Baked Falafels
1 15-oz can chickpeas (drained and rinsed)
1/4 c. shredded carrots
1/2 tsp. sesame oil
2 Tbsp. all-purpose flour
2 Tbsp. water
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
Preheat oven to 450. Lightly grease a cookie tray with olive oil. Rinse and drain chickpeas and add carrot, flour, sesame oil, salt, pepper, garlic powder, paprika, and water and mash with a potato masher or food processor. There can be some chunks of chickpeas.
Shape mixture into small rounds, about 1 tsp. each. Slightly flatten and place on the greased cookie sheet. Makes 15 rounds. Brush each round lightly with olive oil and bake for 5-7 minutes on each side. Drain on a paper towel, if desired.
You can eat the falafels on their own, with a tahini dressing, in a pita with cucumbers, lettuce, and tomato, or with a side of French Fries for a really global meal!