Weekly Recipe: Baked Falafels February 21 2014

This is a super easy recipe for simple and highly nutritious baked falafels. Great for lunch or dinner, you can tuck these little guys into a pita dressed with pickled vegetables or serve them up straight with a side of hummus. We've paired ours with a roasted beet hummus and a sprig of parsley. We found that baking the falafels, versus frying, saved us a lot on calories by eliminating the extra oil while still provided the same crunchy exterior and soft interior.

Baked Falafels 

INGREDIENTS:

- 1 cup dried chick peas
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh cilantro
- 1 tsp salt
- 4 cloves of garlic
- 1 tsp cumin
- 1 tsp baking powder
- 6 Tbsp flour

DIRECTIONS:

- Soak chick peas overnight in plenty of water
- The next day, put the chick peas and onion in the food processor and pulse to roughly chop
- Next, add remaining ingredients and pulse until combine
- Refrigerate mixture for a few hours
- After the  mixture is chilled, pre-heat your oven to 375° F
- Form the chick pea mixture into 25 walnut sized balls
- Place on a greased baking sheet and bake for 25-30 minutes
- Increase oven temperature to a 500° F broil.
- Broil falafel for 3-5 minutes (or longer) until the tops are golden brown 

Serve with a fresh beet hummus. Find our favourite recipe here