I was craving falafel.
Falafel is usually fried.
I eat fried things.
I don’t like to fry things.
I don’t like to fry things in my house.
I don’t like things fried when I’m in a house.
There’s a lingering weird smell.
Do you know what I mean?
Turns out, falafel need not be fried.
Falafel can be baked, did ya know?
Tis just as delicious baked!
Did ya know?
I will never be without falafel again. And a falafel needs a tahini sauce. Did I mention its vegan?
1 (15 oz) can chickpeas, drained & rinsed
1/2 cup parsley
1/2 of a medium onion
2 cloves garlic
1/2 jalapeno, for heat (optional)
1 flax egg (1 tbsp ground flax-seed mixed with 3 tablespoon water) (or you can use an egg)
1 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 tablespoon olive oil
1 cup wheat germ
- Preheat oven to 400F. Grease a cookie sheet. I like to use foil paper and spray Pam on the foil paper so it doesn’t mess up my baking sheet (or parchment should be fine.)
- In a food process, add parsley, onion, garlic and jalapeno (optional). Process until it becomes smooth and all veggies are ground up nicely together. Then, add chickpeas and process until it becomes coarsely ground. You do not want to process too long because the mixture will be too thin and it won’t hold together. After its mixed, pour mixture into a bowl.
- In a separate bowl, prepare the flax egg and add cumin, coriander, salt and black pepper. Mix and pour into the chickpea mix.
- Combine everything until its thoroughly incorporated. Add olive oil and wheat germ until you get a consistency where everything binds together. The flax egg is important for this.
- Make into patties (you should get about 9 patties) 2” in diameter.
- Place patties on the greased cookie sheet. Spray the patties themselves with cooking spray or you can drizzle a little bit of olive oil on them.
- Place in oven and bake for 10 minutes.
- Turn over each patty and bake for another 10 minutes.
- Serve with rice, in a pita, by itself, really however you like! Enjoy yourself.