My love of falafel is nearly as old as I am. My parents enjoyed that
type of cuisine so I grew up eating lots of hummus, tahini and those
delicious little fried chickpea balls. And, over the years, nothing has
changed. Well, except my resolve to not eat too many greasy little
When I find myself at a restaurant that serves them, all my resolve
flies out the window. But at home, I can usually calm the craving with a
much healthier, oven "fried" version. These spicy, slightly crunchy
balls taste great served with rice but I generally opt for a platter
loaded with pita, lots of vegetables and plenty of lemony tahini
dressing. Definitely my idea of a heavenly meal. Enjoy!
1 Can (approx. 15 oz.) chickpeas, rinsed and drained
1 Teaspoon cumin
1/2 Teaspoon garlic powder
1/4 Teaspoon onion powder
1 Tablespoon chopped cilantro (or scallions, if you prefer)
1 Tablespoon flour
Dash of cayenne pepper
Salt & pepper to taste
1 Tablespoon olive or canola oil
Place the chickpeas in a large bowl and mash them with a potato masher
or fork. They should still be a little chunky. Stir in the cumin,
garlic powder, onion powder, flour, cayenne and cilantro. Season with
salt and pepper to taste before mixing in the egg. Line a baking sheet
with parchment paper and spread the tablespoon of oil over the paper.
Form 1 oz. balls (I used a 1 oz. scoop) of the mixture and place them on
the greased baking sheet. Bake in a pre-heated 425 degree oven for 20 -
30 minutes, until the falafel balls are golden brown. Makes
approximately 1 dozen falafel, or 3 - 4 servings. Serve with pita or
other flatbread, cucumbers, tomatoes, red onion and tahini sauce.
To make the tahini, combine 2 tablespoons of sesame paste, 3 tablespoons
of water, 1 tablespoon of lemon juice, 1/2 teaspoon of garlic powder
and salt & pepper to taste. Whisk until thoroughly combined.