Baked Falafel Puffs

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I surround myself with never-ending to-do lists. During the school year I had sticky notes surrounding my desk with lists of errands I needed to run, groceries I had to buy, and a list of assignments with impending due dates.

Now I am at this strange period in between college and “real life” and although I suppose I have all the free time in the world and zero obligations, I still find myself surrounded by these lists. But, why? I guess I do it to myself. I need to constantly be busy.

So, over the next two months, one goal I have for myself is to embrace my “chill” time  better. I want to turn off the clocks and have no obligation to time. I want to be able to sit in front of the TV for hours on end, without fear that I am wasting time. I want a full week with no appointments, no errands, no anything. But, I suppose that wouldn’t really be real life, would it?

I want to rid myself from routine. I need a new running route. I need a new TV show (Law and Order SVU marathons are good and all, but are starting to make me a liiiiiittle too paranoid). My grocery store list needs to be revamped. And I want to cook new things and stop making the same “staple recipes” that may taste great, but bring no new excitement into my life.

So I bring you baked falafel. I LOVE falafel, but had never made it before. I suppose I had figured it would be too complicated. Not. True.

The ingredients and spices are simple and everything just goes right into the food processor.

The dough is rolled into two-inch balls and placed on a baking sheet. Typically, falafel is fried, but this version is much healthier and still crisps up great!

Baked Falafel Puffs Recipe

Baked to perfection so they are nice and crispy on the outside and soft on the inside.

 

What new (and possibly even unusual) food should I try this week? Send me suggestions!

 

Baked Falafel Puffs
 
Prep time
Cook time
Total time
 
Serves: 30 falafels
Ingredients
  • Cooking Spray
  • 1 large onion, chopped
  • 1 cup fresh parsley leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons fennel seeds
  • ¼ teaspoon salt (more or less to taste)
  • ¼ teaspoon pepper
  • 2 cans (15 oz) chickpeas, drained
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ cup vegetable oil
Instructions
  1. Line two baking sheets with parchment paper.  Spray the paper with cooking spray.
  2. In the bowl of a food processor, combine onion, parsley, cumin, fennel seeds, salt and pepper. Pulse until finely chopped. Add the chickpeas and pulse until the mixture is combined (slightly chunky is okay). Transfer the mixture to a large bowl.
  3. Fold in the two flours and the baking powder. Cover with plastic wrap and refrigerate for at least 3 hours.
  4. Set oven to 425 degrees. Scoop small pieces of dough and roll them into 2 in. sized balls. Set them on the baking sheet. (The balls do not spread like cookies, so don’t worry about the spacing). Brush the tops of the balls liberally with vegetable oil or spray with cooking spray.
  5. Bake for 30 minutes or until golden brown. (At 25 minutes I reduced the temperature to 400 and put the oven on convection to help the balls crisp even more). Allow the balls to cool for 10 minutes and serve warm.  They taste mighty good with hummus!
Notes
Recipe adapted from The Boston Globe
 

 

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