These were so good and easy! My two favorite things in the kitchen.
This recipe comes from Appetite for Reduction by Isa Chandra Moskowitz. I really can’t say enough good things about this cookbook. Everything in it that I’ve tried has been packed full of flavor and just wonderful. Not to mention that it’s a vegan cookbook that clearly marks which recipes are gluten-free and which are soy-free. I’ve talked two people into purchasing this book and I hope to convince more of you that it’s worth the investment!
- 1 can of chickpeas drained
- 2 cloves garlic
- 1/2 white onion
- 1/2 cup parsley
- 2 teaspoons olive oil
- 2 teaspoons hot sauce
- 3 to 4 tablespoons chickpea flour
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 400 degrees.
First grind up the chickpeas and garlic, then add the onion, parsley, olive oil and hot sauce. Blend the mixture into a tacky paste of chickpeas.
I tried to just throw everything in my fancy new blender at it turned out very messy – I recommend chopping up the onion first if you are trying to do this in a blender. A food processor would probably be a better tool for this purpose.
Next scrape the mixture into a bowl and add the chickpea flour, cumin, coriander, paprika, baking powder, salt and pepper. It should have the constancy of peanut butter. Add more flour if it seems too smooshy or more oil if it seems crumbly.
You should be able to get 12 little falafel balls out of this batter. Rub some olive oil on the baking sheet and lay the falafel out flattening each one a bit. Then cook for 15 minutes. Take them out and put a little more olive oil on top of each falafel and then flip them over for the final 10 minutes of baking.
These falafels would be perfect for wraps or salad toppers. I must admit, they were so good that I ate several plain and unadorned right out of the oven. Enjoy!