Fab Not Flab Falafel
From jo_jo_ba 16 years ago
- 25 minutes to make
- Serves 6
There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. Read more To serve, cover with foil and bake for 10 minutes at 400F. See less
Ingredients
- 1/3 cup uncooked kasha shopping list
- 1 (19 oz) can chickpeas, drained and rinsed shopping list
- 5 cloves garlic, minced shopping list
- 1 small onion, chopped shopping list
- 2 teaspoons lemon juice shopping list
- 1/2 tablespoon cumin shopping list
- 1/4 teaspoon black pepper shopping list
- 1/4 tsp Tabasco shopping list
- 1 cup stale, whole wheat bread cubes shopping list
How to make it
- Heat oven to 400F.
- Bring 3/4 cup salted water to a boil, add kasha and simmer, covered, 15-20 minutes. Set aside.
- In a food processor, purée the chickpeas.
- Add garlic, onion, lemon juice, cumin, pepper, and Tabasco.
- Purée for another minute or so.
- Add cooked kasha to the processed mixture along with bread cubes.
- Process about 30 seconds.
- Place falafel mixture on a platter, and cut into 12 sections.
- Shape into about 2" patties and flatten slightly.
- Spray cookie sheet lightly with olive-oil spray. Place the patties on the sheet and spray lightly.
- Bake for 20 minutes, turning halfway through.
- Broil for 2 minutes per side or until golden and crispy.
- Serves 6 (2 pieces each)
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Reviews & Comments 11
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" It was excellent "