meatless monday | crispy baked falafel

This week’s Food Matters Project recipe was supposed to be an Ethiopian-type stew with deep fried chickpea fritters, but it was so stiflingly muggy today, we couldn’t bear the thought of cooking & eating something so warm.

Instead, we opted to keep things a little cooler with a fresh salad, creamy tahini dressing & crispy baked falafel from fellow Food Matters Project member, Kate.

The common thread here is the chickpeas, simply soaked for a few hours, uncooked, then pulsed with some fresh herbs & spices.  Baking these patties in an oiled cast iron skillet makes for a crispy exterior & tender interior without the grease, the guilt, or the “fried” smell lingering in the house.

As always on Mondays, be sure to head over to The Food Matters Project to see all the twists on this week’s recipe.  For the original, check out Mrs. Garlic Head.

makes about 10 2 1/2 inch patties

4 tablespoons olive oil
1 cup dried chickpeas, picked through
1/4 medium onion, roughly chopped
1/2 cup fresh parsley
1/2 cup fresh cilantro
3 cloves garlic, roughly chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Set the chickpeas in a large bowl & cover with water by a few inches.  Set aside & let sit for at least an hour & up to 8.

Preheat oven to 375°.  Add 2 tablespoons olive oil to a large cast iron skillet & spread around to make sure the bottom of the pan is evenly coated.  Set aside.

Drain the chickpeas & add to the bowl of a food processor.  Add the remaining oil, onion, parsley, cilantro, garlic, cumin, cinnamon, salt & pepper.  Process until smooth, scraping down the sides, if necessary.  Using your hands, scoop out about 3 tablespoons of the mixture.  Flatten into a patty, about 2 1/2 inches in diameter & 1/2 thick & set in the prepared skillet.  Repeat with the remaining mixture.

Bake for 13 minutes.  Remove from the oven & carefully flip each patty.  Place back in the oven & bake for 13-15 minutes more, until lightly browned on both sides.  Let cool for 3-5 minutes, then stuff in a pita, top a salad, or just enjoy on their own.

makes about 1/2 cup

1/4 cup tahini (sesame seed paste)
1 lemon, zested
2 lemons, juiced
1 tablespoon white miso (We could only find golden. It was fine.)
2 cloves garlic roughly chopped
2 tablespoons fresh dill
1 tablespoon fresh parsley
pinch of cayenne pepper
1/3 cup water
salt & freshly ground pepper, to taste

In the bowl of a small food processor, or blender, combine all ingredients. Blend until well combined & smooth.

from Cookie & Kate

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10 Responses to meatless monday | crispy baked falafel

  1. Margarita says:

    I love your felafal salad! Everything is so fresh and so healthy!

  2. Lena says:

    This sounds like a lovely lunch!

  3. Evi says:

    I like topping salads with veggie fritters like this, makes it a bit healthier and lighter. Perfect for the summer!

  4. Erin says:

    Mmm! That salad looks delicious. If it hadn’t been rainy and cold here (come on June!!) a salad would have been just the thing.

  5. LeAndra says:

    I’ve developed a recent obsession with Falafel, but strangely, never thought to make it at home. The Tahini Dill dressing also sounds delicious. Definitely looking forward to trying this out!

  6. Lexi says:

    Love this salad!

  7. Looks like your baked falafel turned out great!

  8. Megan says:

    So good!

Comments are closed.