BAKED HERB FALAFEL
July 13, 2015

My husband and I, but mostly my husband, looove falafel. Especially in Israel. We used to order this incredible hummus from a tiny cafe in New York, and it always came with the most delicious falafel. I never thought of trying to make them myself until now! These are a great appetizer to serve at a party or even to have with a salad or some grains. You can add whatever spices and herbs you like, but mine ended up turning green as I blended the fresh herbs with the chickpeas! These didn't last very long in my house, as I made them with a fresh tahini dressing (also green) and they turned out so perfect. You can have these on the go, as they are super healthy. Chickpeas have a lot of protein, fiber and vitamins. I baked these with parsley and cilantro, which we know are both very healthy herbs. Parsley is a natural detoxer for the body, and cilantro as anti-inflammatory. How much healthier can these little falafels get!
Ingredients:
3 cups chickpeas
3/4 cup parsley
3/4 cup cilantro
1/2 sweet onion
2 garlic cloves
3 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground turmeric
1 tsp cayenne
Directions:
Preheat the oven to 375F. Place the chickpeas, cilantro, onion, garlic, olive oil, salt, cumin, paprika, cayenne and turmeric in a food processor. Blend until everything is combined. Using about 1 tbsp of chickpea mixture, form into little patties. Bake for 15-20 minutes, flip, and bake for another 15 minutes, until they are golden brown.
Serve with my green tahini dressing!




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