I now completely understand why these luscious cakes are fried. Most often, I’ve had them fried until very dark brown. I can only asssume that after working with my falafel mixture, it is needed to keep its shape. That being said, I had to take an extra step in my preparation. I found that when I only baked them, as I would most of my “oven fried” recipes, they were very soft and would not keep their shape very well. I baked, allowed them to cool, then I pan fried them in a little olive oil. This had a more favorable result. Lightly crispy on the outside and tender and flavorful on the inside. I loved them!
Here we go…
I used my food processor to blend the canned chick peas. I’ve read recipes where you’re instructed to mash them with a spoon, seems difficult to me. After you’ve processed the chick peas, add the rest of the falafel ingredients. Process until well blended. Refrigerate for at least an hour.
Non stick foil line a cookie sheet. Pour about a tablespoon of olive oil over the sheet and spread with your hand to coat the whole sheet. Preheat the oven to 375′.
For uniform cakes, I use a large ice cream or a cookie scoop.
Scoop into your hand and shape into a small patty.
Carefully dredge in bread crumbs.
Place on prepared cookie sheet.
Drizzle the tops with a small amount of olive oil. (you can see that I made a huge recipe here, this recipe only makes 8) Bake for 30 minutes. Allow the cakes to cool for easier handeling. Heat a skillet over medium heat and add a couple of tablespoons of olive oil. Once the oil is very hot, add the cakes, be careful not to crowd, and brown on both sides. (3-4 minutes per side) Serve inside a quartered pita bread with fresh cucumber, thinly sliced sweet onion, and tahini sauce. Serve with a yummy tabbouleh salad. Healthy and soooooo delicious!
Yogurt Tahini Sauce
½ cup tahini
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons yogurt
¼ teaspoon salt
½ cup water
1 can chick peas, drained
1/2 large onion, coarsely chopped
2 tablespoons flat leaf parsley
1/2 teaspoon kosher salt
3 large cloves fresh garlic, coarsely chopped
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon baking power
2 tablespoons flour
1 tablespoon water
1 tablespoon lemon juice
1/2 cup unseasoned bread crumbs.
Olive oil for frying and to coat the cookie sheet
Pita bread, cut into quarters
1 medium cucumber, thinly sliced
1 small sweet onion, thinly sliced
1) Whisk all yogurt tahini sauce ingredients together until well blended. Refrigerate until you’re ready to serve.
2) Place the chick peas into the food processor and process until smooth. Add the rest of the ingredients and process until well blended. Refrigerate for at least an hour.
3) Preheat oven to 375′. Non stick foil line a cookie sheet and add a couple of tablespoons of olive oil, spread over sheet to coat.
4) Scoop out the dough using a 2 tablespoon cookie scoop. Carefully shape into a small patty and coat with bread crumbs. Place on the cookie sheet. Drizzle with a small amount of olive oil.
5) Bake for 30 minutes. Remove from oven and allow to cool for about 20 minutes.
6) Heat skillet over medium heat, add olive oil to coat the bottom of the pan, about 2 tablespoons. When very hot, fry each falafel until nicely browned. Allow to drain on a paper towel lined plate. Serve with pita bread, tahini sauce, fresh sliced sweet onion, and fresh cucumber. Makes 8 falafel. Serves 4.
*for an interesting appetizer, use a small cookie scoop and make them bite size. Serve with the yogurt tahini sauce for dipping.