Oven Baked Falafel Food

HEALTHY OVEN BAKED FALAFEL

Steps:

• Preheat oven to 375° F. Grease a baking sheet with 1 Tablespoon oil
• Drain and Rinse the garbanzos. Combine garbanzos, oil, onion, garlic, cumin, coriander, cayenne, salt, pepper, lemon juice in a food processor. Pulse until everything is finely minced (but not pureed), scraping down the sides as necessary. Fold in chopped parsley.
• Form the mixture into 12 balls and place onto prepared cooking sheet. Flatten the balls into ½ inch thick patties. Brush the tops of the patties with olive oil. Bake 10-15 min on each side.
• Stuff each half of Pita pocket with 2 falafels, lettuce, tomato, and cucumber. Top with some crumbled feta cheese and a dollop of Tahini, Tzatziki, Hummus, or Greek yogurt or any other topping of your choice.

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.

QUICK AND EASY FALAFEL RECIPE

Steps:

• Gather the ingredients.
• Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well.
• Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste.
• Form mixture into pingpong-sized balls. Slightly flatten.
• Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.

HEALTHY RECIPE FOR FALAFELS BAKED IN OVEN

Steps:

• Add all of the ingredients for the tzatziki dip (falafel dip) into a food processor, or blender.
• Blend until smooth, or slightly chunky depending on your preference. Adding a tablespoon of water at a time until you get to your desired thickness. I like it thick like a dip.
• Preheat the oven to 350°. Line a baking sheet with parchment paper.
• Add all of the ingredients to a food processor, and blend together well.
• Scoop out a quarter cup of the mixture to make your first falafel, roll in your hand until it's a round ball, if you want to make these in fall form place it on the parchment paper lined baking sheet. If you want to make it into a patty gently squish it down in the palms of your hand and then place on the baking sheet. (Will make 8 falafels)
• Spray with olive oil, and bake for 25 minutes until crispy and golden brown.
• See below for different ways to serve this recipe for falafels baked in oven.
• Add two falafels to a slice of toasted bread.
• Topped with tomato, Romain lettuce, red onions, and falafel sauce before topping off with a second slice of toasted bread.
• Place a large tortilla, or sandwich wrap on a clean dry surface.
• Add two falafels, Romain lettuce, tomato, red onion, and roll up the falafel wraps.
• Serve with falafel sauce on the side, you can dip or drizzle it into your falafel wrap.
• If using a pita, cut in half and open. If using a you're a wrap, place it on a clean dry surface.
• Add to falafel's to the pita, or gyro wrap, some Romain lettuce, sliced tomatoes and onions and serve with falafel sauce.
• To a plate, add one and a half cups of chopped romaine lettuce, 1/4 cup of cherry tomatoes, sliced onions, and drizzled with falafel sauce.
• Top with two falafels, and optional feta cheese.
• To 1/4 a plate, add half a cup of chopped romaine. Top with cherry tomatoes, sliced red onions, feta, and a drizzle of the falafel sauce or your favorite balsamic vinegar dressing.
• On half of the plate, place three falafels, and falafel sauce.
• On the remaining 25% of the plate add 1/3 cup of your favorite Greek rice, or dolmas, or if you're like me... a second serving of the delicious salad.

BAKED CHICKPEA FALAFEL

Steps:

• Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
• Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
• Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
• Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
• Preheat your oven to 180°C (350°F ).
• Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
• Roll the balls in olive oil and place them on a baking sheet.
• Bake for about 30 minutes, or until golden brown.
• Serve falafel immediately.

OVEN-BAKED FALAFEL

Steps:

• Preheat oven to 375°F.
• Drain and rinse chickpeas and combine all ingredients in a food processor. Pulse until smooth and well-combined.
• Spray foil-lined baking sheet with cooking spray.
• Shape into large, round tablespoonfuls and place on baking sheet. Bake for 15-20 minutes, flipping halfway through, until dry and a bit firm to the touch.

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.