February 07, 2011

Baked Falafel Patties

In California, I had only known them as garbanzo beans. Apparently, that's not how it's done on the east coast. Chickpeas are the way to go. Personally, I still prefer garbanzo beans. Garbanzo just sounds so cool. Garbanzo!

There was still some garbanzos left over after all the hummus, and what's the second most popular garbanzo bean dish in the middle east? You guessed it - falafel!

The great thing about falafel is that it can be seasoned however you want. And it doesn't have to be fried. That's a huge bonus in my book.

They come out crispy on the outside, soft and moist on the inside. Perfect. Throw it in a pita, add some hummus and veggies, maybe some yogurt sauce, and you're good to go. Or do like we did and pair it with the Homemade Mozzarella and some roasted potatoes. Enjoy!


2 cups garbanzo beans (chickpeas) - 1 can
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 cup onion, finely minced
2 teaspoons dried parsley
1/8 cup water
1/2 tablespoon lemon juice
1/6 cup flour


Rinse the garbanzos and drain them well. If they were canned, just drain them.

Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined.

Preheat oven to 400. Spray a pan with non-stick spray for best results and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. Bake them for about 20-25 minutes. You might flip them over halfway through baking. They're finished when they are browned.

Yield: ~25 patties

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