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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Oven Roasted Falafel Recipe

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This recipe for Oven Roasted Falafel is from Dundas Seahawks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (19 oz/540 ml) chickpeas, rinsed & drained

1 small onion, chopped

2-4 garlic cloves, peeled

2 tbsp. (25 ml) chopped fresh parsley

2 tbsp. (25 ml) chopped fresh cilantro

1 tsp (5 ml) ground cumin

Pinch dried chili flakes

1/4 cup (50 ml) whole wheat flour (plus extra, if needed)

1 tsp (5 ml) baking powder

2 tbsp. (25 ml) canola oil for cooking

fresh pitas, tzatziki, chopped cucumber, tomatoes and red onion for serving
Directions:
Directions:
1. Preheat oven to 425º F (220º C).

2. Place chickpeas, onion, parsley, cilantro, cumin and chili flakes in bowl of food processor and pulse until combined but still chunky.

3. Add flour and baking powder and pulse until it turns into soft mixture that you can roll into balls without sticking to your hands. (Add another spoonful of flour if it seems too sticky.)

4. Roll dough into meatball sized balls and gently flatten each into a little patty.

5. Place patties on heavy rimmed baking sheet, preferably one that's dark in colour. Brush each patty with canola oil, flip them over and brush other side.

6. Roast for 15 minutes, then flip them over and roast for another 10 minutes, until crisp and golden on both sides.

7. Serve warm, wrapped in pitas, add tzatziki, chopped cucumber, tomatoes and red onion to taste.
Personal Notes:
Personal Notes:
This recipe is courtesy of Jan Burke-Gaffney and is one of Emily's favorite.

 

 

 

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