Baked Falafel Balls Food

BAKED FALAFEL BALLS

Steps:

• Bring water to a boil and remove from the heat.
• Mix in the bulgur.
• Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
• Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
• Add red chili flakes, cumin, and coriander and saute for 1 more minute.
• Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
• Set mixture aside for 15 minutes.
• Preheat oven to 400 degrees.
• Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
• Spray the balls with some olive oil.
• Bake for 25 to 30 minutes until golden, turning the pan once during baking.
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BAKED FALAFEL

Steps:

• Preheat oven to 375 degrees.
• Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork.
• Add the rest of the ingredients and mix well.
• Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
• Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).
• Serving suggestion: Stuff in mini pita pockets with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

BAKED FALAFEL

Steps:

• Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
• Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

BAKED FELAFEL SANDWICHES

Steps:

• Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
• Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.
• Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.

BAKED FALAFEL

Steps:

• Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
• Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.

HOMEMADE FALAFEL RECIPE BY TASTY

Steps:

• To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
• Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
• In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
• Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
• Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
• Enjoy!