The following recipe takes about the same amount of time to prepare as the frying version but minus the calories and fat.Hope you enjoy them as much as I did.
Yield:18 felafel balls
Ingredients:
2 Tbsp. olive oil
1-14 oz. canned fava or lima beans, rinsed well and drained
2-14oz. canned low-sodium chick peas (garbanzos), rinsed well and drained
6 Tbsp. fresh mint leaves, finely chopped
2 Tbsp. fresh cilantro leaves, finely chopped
4 garlic cloves, peeled, minced
1/2 tsp. ground cumin
2 tsp. whole coriander seedsfinely grated zest and juice of 1 lemon
2 tsp. baking powder
1/4 c chickpea or regular flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 c sesame seeds
1. Preheat oven to 350F. Oil a large baking dish with the olive oil. Set aside.
2.Combine all the ingredients together except the sesame seeds in a food processor or blender.Process until well combined.
3.Form the felafel mix into 2 Tbsp. sized balls or patties.
4.Place the sesame seeds on a dish.Roll the felafel balls or patties into the sesame seeds fully coating them.
5.Place the felafels in the oiled baking dish and bake for 30 minutes.Serve with sliced tomatoes, romaine lettuce, and spreadable feta.
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I often make felafels but I'm afraid I fry them. I'm trying to be healthier this year so maybe I'll try your way next time.
ReplyDeleteYeah Corinna I have the same concern which is why I hardly feature any fried food ,so good luck with the recipe and please let me know what you think.
ReplyDeleteHi - felafel should be made with dried, soaked chickpeas and/or broad/fava beans. Canned ones will never give you the right texture. Soak the dried chickpeas and/or broad/fava beans overnight, drain, place in blender food processor and pulse until fine but gritty. Add the rest of the ingredients. No added flour is needed - it will hold together. Best fried. Nothing bad about olive oil - it's very good for you.
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