Traditionally falafels are a deep-fried patty made from chickpeas. They are usually served in a pita but I enjoy them on a salad or even as an appetizer. This recipe was based on Alicia Gewarges' falafel recipe.
1 can chickpeas, rinsed and drained or soaked dried chickpeas
1 small onion chopped
2-4 garlic cloves, peeled
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
1 tsp ground cumin
Pinch dried chili flakes
1/4 cup whole wheat flour (plus extra if needed)
1 tsp baking powder
Chopped red onions
1. Preheat oven to 425 F
2. Place chickpeas, onions, garlic, cilantro, parsley, cumin and chili flakes in food processor. Pulse until combined but still chunky.
3. Add flour and baking powder and pulse until it turns into a soft mixture that you can roll into balls without sticking to your hands (add another spoonful of flour if it seems too sticky)
4. Roll dough into meatball sized balls and with a fork gently flatten into patties.
5. Place the patties on a baking sheet. Optional: brush olive oil onto patties.
6. Roast for 15 minutes then flip them over and bake for another 10 minutes; until crisp on both sides.
7. Serve warm; wrap in pita or Boston lettuce, place on salad or serve as an appetizer