Ok, I don´t think I have met anyone yet that doesn´t enjoy the delicious taste of freshly made falafels... but I´m sure these people exist. Whip up a batch of these tasty numbers and enjoy in a pita with all the fixins!!!
1 (15 ounce) can of chickpeas ... or 2 cups minus 2 tablespoons.
2 cloves garlic
1/2 small white onion, chopped roughly (about 3 tablespoons)
1/2 cup loosely packed fresh parsley leaves
2 teaspoons olive oil
2 teaspoons hot sauce
3 to 4 tablespoons chickpea flour (I have used regular flour, or amaranto may work but I haven´t tried it.)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon baking powder
1/4 teaspoon salt, or to taste
several pinches of freshly ground black pepper.
Preheat the oven to 400°F.
Pulse the chickpeas and garlic in a food processor. Add the onion, parsley, olive oil and hot sauce, and blend until relatively smooth, scraping down the sides if necessary to make sure you get everything.
Transfer the mixture to a mixing bowl. Mix in the 3 tablespoons of chickpea flour, cumin, coriander, paprika, baking powder, salt, and pepper. The mixture should be mushy but firm enough to shape into balls. If it doesn´t seem firm enough, add a tablespoon of chickpea flour.
Spray a baking sheet with nonstick coooking spray. Form the mixture into walnut-sized balls, then flatten a bit into patties. Place on the baking sheet. Bake for 16 to 18 minutes; they should be browned on the underside. Remove the falafel from the oven, spray them with a little cooking spray, then flip the falafel and bake for 8 to 10 minutes more.
Serve with a pita and some soy yoghurt dip or whatever you like to enjoy with your falafel... Perhaps some homemade hummus.
Recipe from: ¨Vegan with a Vengeance¨ by Isa Chandra Moskowitz.
1 (15 ounce) can of chickpeas ... or 2 cups minus 2 tablespoons.
2 cloves garlic
1/2 small white onion, chopped roughly (about 3 tablespoons)
1/2 cup loosely packed fresh parsley leaves
2 teaspoons olive oil
2 teaspoons hot sauce
3 to 4 tablespoons chickpea flour (I have used regular flour, or amaranto may work but I haven´t tried it.)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon baking powder
1/4 teaspoon salt, or to taste
several pinches of freshly ground black pepper.
Preheat the oven to 400°F.
Pulse the chickpeas and garlic in a food processor. Add the onion, parsley, olive oil and hot sauce, and blend until relatively smooth, scraping down the sides if necessary to make sure you get everything.
Transfer the mixture to a mixing bowl. Mix in the 3 tablespoons of chickpea flour, cumin, coriander, paprika, baking powder, salt, and pepper. The mixture should be mushy but firm enough to shape into balls. If it doesn´t seem firm enough, add a tablespoon of chickpea flour.
Spray a baking sheet with nonstick coooking spray. Form the mixture into walnut-sized balls, then flatten a bit into patties. Place on the baking sheet. Bake for 16 to 18 minutes; they should be browned on the underside. Remove the falafel from the oven, spray them with a little cooking spray, then flip the falafel and bake for 8 to 10 minutes more.
Serve with a pita and some soy yoghurt dip or whatever you like to enjoy with your falafel... Perhaps some homemade hummus.
Recipe from: ¨Vegan with a Vengeance¨ by Isa Chandra Moskowitz.
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