Baked Falafel
- One 15- to 16-ounce can chickpeas, drained and rinsed
- 1 small onion or 2 scallions (white and light green parts), roughly chopped
- 2 garlic cloves, smashed
- 3 tablespoons roughly chopped flat-leaf parsley
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- Juice of 1 lemon, divided (3 tablespoons)
- 3 tablespoons olive oil, divided
- Salt and pepper
- A mixture of salad vegetables, such as romaine, cucumber and grape tomatoes
- Whole-wheat pitas
- Store-bought hummus, tzatziki, tahini, etc.
- Produce
- Chickpeas (1 15- to 16-ounce can)
- Coriander, ground (1 teaspoon)
- Cumin, ground (1 teaspoon)
- Flat-leaf parsley (3 tablespoons)
- Lemon, divided (3 tablespoons), Juice of (1)
- Mixture of salad vegetables (1)
- Condiments
- Hummus, Store-bought (1)
- Cooking & Baking
- All purpose flour (2 tablespoons)
- Baking powder (1 teaspoon)
- Cayenne (1/4 teaspoon)
- Garlic cloves (2)
- Olive oil (3 tablespoons)
- Salt and pepper (1)
- Bread & Baked Goods
- Pitas, Whole-wheat (1)
- Other
- 1 small onion or 2 scallions (white and light green parts), roughly chopped
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published June 12, 2012 (8 months ago).
20 people saved this recipe.
