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Falafel Traditionally falafel is fried, however, as a healthy alternative to deep fried food, you will find the recipe for both baked and fried. Baked is a bit healthier and still quite delicious. The falafel's come out a bit denser when baked. Ingredients: 4 medium cloves garlic 1 bunch parsley (small bunch) 1 cup dried chickpeas (soaked overnight) 1 tablespoon baking soda 4 tablespoons water 5 drops lemon juice 1 teaspoon salt 2 teaspoons cumin 1 medium onion, roughly chopped 2 tablespoons flour Procedure: 1. If baking, preheat the oven to 400 degrees. 2. In food processor, start by adding the garlic, then parsley, then chickpeas. 3. In a separate bowl, combine baking soda, water, lemon juice and salt. Whisk together and then pour into the food processor. Grind. 4. Add the rest of the ingredients in the following order: Cumin, onion, and flour. 5. Scoop up walnut size portions of the mixture in your hands, tossing it gently from hand to hand, smoothing it out, patting it down a bit to create an oval like shape. 6. You can also use a falafel scooper rather than your hands if you wish. 7. Place on a pan lined with parchment paper. 8. Bake for about 40 minutes or till the falafel releases easily from the bottom. Falafel should be firm on the outside and a bit softer on the inside. 9. If frying, make tight balls, fry in two-inch deep organic canola oil on medium high heat till they brown on the outside. Enjoy!
"The world we have created is a product of our thinking; it cannot be changed without changing our thinking." --Albert Einstein Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Materials and products presented on this site are not intended to diagnose, treat, cure or prevent any disease. ©2008- 2011 Doron Hanoch |
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Big Sur, on the road to Esalen