Baked Falafel

May 16, 2019


Falafel balls are mainly made and eaten in North Africa. Their origin is believed to be in Egypt where the Copts used it in place of meat during Lent. They can be eaten as an appetizer, but are usually stuffed into a pita with tahini sauce and green salad vegetables or used to make a wrap. 


· 1 3/4 cup canned chick peas

· 2 garlic cloves, chopped

· 1 small onion, quartered

· 1 TBSP cumin

· 1 tsp cayenne

· 1 cup chopped parsley

· 1  tsp salt

· ½ tsp black pepper

· ½ tsp baking soda

· 1 TBSP fresh lemon juice

· 4 TBSP olive oil




Heat oven to 375o


Grease a large rimmed baking sheet with 2 TBSP of the olive oil, set aside.


Drain chick peas and place in a food processor along with garlic, onion, cumin, cayenne, salt, pepper, baking soda and lemon juice. Pulse until everything is minced but not pureed, scraping down sides if necessary.


Roll the mixture into 1 ½ inch size balls, then flatten them into thick patties.  Put the patties on the prepared pan.


Bake  15 minutes then flip and bake another 15 minutes.


Serve with sour cream and cucumbers.


Makes about 20 patties


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