Over the years, I attempted to master baked falafel. Unfortunately, I failed at every last attempt. In fact, many time I resorted to throwing it away because it was dry or tasteless.
Recently, I decided to try something different. Instead of using canned chickpeas, I opted for dried chickpeas. A Lebanese man, who owns a local restaurant, told me the secret to perfect falafel. Of course, his first secret is he fries his falafel. But, his other little secret is using uncooked, dried chickpeas. I never considered not cooking the chickpeas.
I buy my beans, legumes and chickpeas on Amazon in bulk. They are cheaper and store well. In fact, buying food like this (especially if you are an Amazon Prime member) is great, because there isn’t any shipping cost, and it arrives in a day.
In order to make oil-free falafel, that tastes great, there are a few other tricks. I used a mini muffin pan to cook the falafel. This allows for the falafel balls to cook evenly without rolling around on your pan. The other trick is how the falafel mixture is made. You need to pulse the mixture in the food processor. And, it is necessary to refrigerate the mixture to have it set up prior to cooking.
For a gluten-free option, use chickpea or almond flour. Although I made a salad with my falafel, you may make a wrap or you may eat the falafel as it is. Although I prefer my falafel hot, it is just as good cold.
If you have extra falafel, it stores well in the refrigerator in an airtight container for a week. You can also freeze the falafel for use at a different time.
The sauce also has options for making it spicy, or mild. You choose the degree of spice based on the amount of Paprika you use in the dressing.
Regardless of your choices, the baked falafel, is low in fat and the closet thing I’ve eaten to the real McCoy.Print
Baked falafel is the perfect way to enjoy one of your favorite typically fried foods, baked and healthy. This salad is full of fabulous flavors.
- 2 cups dry Dry Chickpeas or Garbanzo Beans ; soaked overnight
- 1 medium, diced White Onion
- 1/4 cup chopped Parsley
- 3–4 Tablespoons, chopped Dill
- 5 cloves, minced Garlic
- 2 teaspoons Coriander
- 2 teaspoons Cumin
- 2 teaspoons Fresh Ground Pepper
- 1 teaspoon Cayenne Pepper
- 1 or any hot green pepper Osem Mediterranean Hot Green Peppers
- 2 Tablespoons Lemon juice
- 1 1/2 Tablespoon Flour of Choice
Lemony Tahini Dressing
- 1/2 cup Tahini
- 1/4 cup Lemon juice
- 2 teaspoons Smoked Paprika
- 1 teaspoon Salt
- 1/2 cup Water
- 2 heads, chopped Romaine Lettuce
- 16 ounces Fresh Spinach
- 15 Grape Tomatoes cut in half
- 1 English Cucumber sliced thin
- 1 large White Onion, sliced
- 1 can, drained Chickpeas
- 1/2 cup, chopped Dill
- 5, chopped Spicy Pickles
- Sprinkled Zatar lightly on each salad
Preparing the Chickpeas:
- Place two cups of Dried Chickpeas in bowl.
- Cover with water.
- Cover and refrigerate for at least 12 hours, preferably 24 hours.
Making the Falafel:
- Drain and rinse chickpeas. DO NOT COOK THE CHICKPEAS.
- Add chickpeas and all other falafel ingredients in a food processor.
DO NOT BLEND.
- Instead, pulse the ingredients together until it forms a rough course meal.
- You will need to scrape the side and pulse again to include all ingredients.
- You don’t want the consistency pasty. You want it consistently like couscous or rice.
- Place mixture, covered in the refrigerator for at least 2 hours.
- Using a melon baller, to maintain ball size, use your hands to form identical falafel balls.
- Place each falafel ball into a separate mini muffin holes. DO NOT GREASE PAN.
- Bake at 400 degrees for 30 minutes or until browned.
- In a high speed blender add all the ingredients.
- Blend on high.
- Refrigerate until ready to use.
- On individual plates, begins mixing both spinach and Romaine lettuce as the base.
- Add cucumbers, tomatoes, onion, chickpeas, sliced tomatoes and pickles.
- Sprinkle with dill.
- Sprinkle with Zatar.
- Add hot falafel balls.
- Add desired dressing amount.