Baked Mediterranean Falafel

While living in Israel, falafel became a staple in my life. A ball of chickpeas fried to perfection and then topped with hummus (more chickpeas), and various salads then stuffed into a fresh pita is heavenly. Although tasty and filling, eating fried falafel everyday isn’t the healthiest. Enjoy this baked version that is just as devine as if you were walking on Ben Yehuda Street.

Baked homemade falafel

Ingredients for Baked Mediterranean Falafel (and toppings)

Falafel

  • 2 cans chickpeas (or about 4 cups)
  • 1/2 red onion
  • 2 cloves of garlic
  • 1 cup of parsley
  • 1 cup of cilantro
  • 1 tbsp lemon juice
  • 1 tbsp ground cumin
  • 1/2 tbsp salt
  • 1 tsp baking soda
  • 2 tbsp all purpose flour

Hummus

  • 1 can chickpeas (or about 2 cups)
  • 1 clove of garlic
  • 1 tsp tahini
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • Zaatar for topping

Israeli Salad

  • 1-2 tomato
  • 1-2 cucumber
  • 1/2-1 red onion
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Bread of your choosing

Instructions

Step 1: Pre-heat oven to 350 degrees.

Step 2: Chop red onion and remove stems from parsley and cilantro.

Step 3: Add chickpeas, garlic, parsely, cilantro, lemon juice, cumin and salt into food processor. Blend until evenly mixed.

Step 4: Move chickpea mixture to a bowl and add in the baking soda and all purpose flour. Mix until all combined.

Step 5: Make balls out of the chickpea mixture that are about the size of your inner palm.

Step 6: Place balls of chickpea onto oiled down baking sheet and bake for 15 minutes on then flip and leave in for 15 more minutes.

Step 7: While falafel bakes, food process ingredients for the hummus. Add chickpeas, garlic, tahini, olive oil, and salt into food processor and blend until smooth.

Step 8: Chop tomato, cucumbers, and red onions for the Israeli salad and lemon juice and salt when mixed together.

Step 9: Plate falafel, hummus, and salad or stuff into a pita of your choosing!


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