Healthy Falafel Recipes
FALAFEL
Tuck these tasty chickpea patties into whole-wheat pitas and top with tahini sauce (see associated recipe, below). Be sure to soak the chickpeas overnight for the creamiest mixture. The quick-soak method won't work for these pan-fried falafel patties.
Provided by Carolyn Casner
Categories Healthy Middle Eastern Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, 1 tablespoon oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1 1/2-inch patties.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add the patties and cook until golden brown on the bottom, 3 to 5 minutes. Turn, swirl in the remaining 1 tablespoon oil and cook until golden, 2 to 4 minutes more.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 34.2 g, Fat 17.5 g, Fiber 7.1 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 389.2 mg, Sugar 5.9 g
HEALTHY BAKED FALAFEL
Make and share this Healthy Baked Falafel recipe from Food.com.
Provided by thesinglebite
Categories Beans
Time 30m
Yield 10 patties, 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Mash chickpeas in a bowl with fork until it's a crumbly mixture. Set aside.
- Add garlic, onion and parsley to food processor and process until finely chopped and combined.
- Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.
- Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it's too wet, add an additional Tbsp of flour.
- Form into 10 small patties (approximately 2 inches). Place on baking sheet lighly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.
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- Combine the ground flax seed, lemon juice and water and set aside while you prepare the rest of the mixture.
- Add the chickpeas to your food processor. Crush the garlic, dice the onion, roughly chop the herbs and add them all to the machine with the lemon zest, chilli flakes, black pepper and sea salt. Blend until well combined, but still a little chunky - you will probably need to scrape down the sides a few times. Add the flax-lemon and mix until thoroughly distributed.
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