Baked Falafel Chickpea Patties Recipes

BAKED FALAFEL (CHICKPEA PATTIES)

Steps:

• Rinse and drain the chickpeas well. Process the chickpeas in a food processor until a dry paste is form. Add in the onion, garlic, 1 tablespoon flour, parsley, ground coriander and cumin and pulse until the mixture comes together. You can mix them in a bowl like me if your food processor is not big enough. Season with salt and freshly ground black pepper. Add in more flour and egg (if using) if need. Chill the mixture for 1 hour in the refrigerator.
• Preheat the oven to 190 degrees Celsius. Line a baking sheet with parchment paper and drizzle oil generously on top.
• Shape the falafel by scooping small mounds and roll them into a ball, compacting the mixture. Flatten the ball slightly then place them on the baking sheet, turning them to coat both sides with oil.
• Bake for 15 minutes until golden on the underside, then flip the falafel and bake for another 15 minutes until the other side is golden. Serve warm or at room temperature, wrapping it in a pita bread or tortilla and adding lots of vegetables and Tzatziki sauce.
• Peel and cut the cucumber into small pieces. Add salt and rub it into the cucumber pieces with your hand. Cover and let stand for 30 to 45 minutes. Place the cucumber pieces on a cheesecloth or a few paper towels and squeeze the excess liquid out.
• Place in a food processor and purée it. Combine with yogurt, lemon juice and garlic. Season with salt and freshly ground black pepper. Refrigerate for 1 hour for the flavours to mingle. Taste and adjust the seasoning if needed.
• The sauce can be made ahead and kept in a tight jar for 2 to 3 days. Give the mixture a stir before using.

SUPER EASY BAKED FALAFEL (CHICK PEA PATTIES)

Steps:

• 1. Start this recipe the day before with dried chickpeas. If you have trouble finding them in usual grocery store, seek one that has an extensive hispanic food section, buy loose in a health food store, or order online.
• 2. Rinse the beans and discard any sticks, stones or discolored beans. Cover with water about two inches deeper than the beans and let soak 16 to 18 hours or until doubled in volume.
• 3. Drain the beans and pulse in the food processor until an evenly chunky consistency. Do not make a paste or the resulting falafel will be dense and unpleasant. Do this is several batches to avoid overloading the processor. Move all but about one cup of the processed beans to a large bowl. Leave the remaining beans in the food processor.
• 4. Wash, remove the stems, and roughly chop a bunch of cilantro. Add it to the food processor.
• 5. Add the juice of a lemon to the food processor. If you wish a strong lemon flavor, add some of the lemon's zest, freshly grated.
• 6. Pulse the cilantro, lemon juice, and the remaining 1 cup of beans until finely minced.
• 7. Peel and shred or grate the sweet potato, using the shredding blade on the processor if you have one. Alternatively, use cooked sweet potato. Hint: the easiest way to cook a sweet potato is to wrap it, still in its skin, in foil and bake in a medium oven until a fork easily pierces the foil and potato. The sweet potato may then be scooped out of its skin with a spoon. Do this when you have the oven on for other reasons. The time it takes will vary with size of the potato and oven temperature but allow about an hour. Put a second layer of foil under under the potato to catch any drips of sugary liquid that will stick and burn. The potato will keep, still wrapped in its foil, in the refrigerator for several days before use.
• 8. Add the spices and seeds and mix thoroughly. You hand is probably the easiest tool to use.
• 9. Shape the mixture into patties. Shown are 1/8th cup patties. The recipe makes 55 to 60 patties this size. While you are shaping the patties, preheat the oven to 400F and preheat a cast iron griddle or metal baking sheet.
• 10. If necessary, lightly oil the griddle to prevent sticking. Distribute the patties evenly on the griddle allowing about 1/2 and inch between each. Bake 10 minute on one side, turn over, and bake another 10 minutes.
• 11. Move the cooked falafel to a rack to cool. Freeze to store, dividing layers of felafel with waxed paper to avoid sticking.
• 12. For a quick breakfast, microwave frozen felafel until hot, about 1 minute on high for 4 patties. Eat plain or top with Greek yogurt or other toppings. More traditionally, falafel are served in pita bread with lettuce, tomato, tahini as a delicious sandwich.

BAKED CHICKPEA FALAFEL

Steps:

• Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
• Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
• Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
• Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
• Preheat your oven to 180°C (350°F ).
• Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
• Roll the balls in olive oil and place them on a baking sheet.
• Bake for about 30 minutes, or until golden brown.
• Serve falafel immediately.

FALAFEL: CHICKPEA PATTIES

Steps:

• Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
• Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
• Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
• Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
• Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.