Super Easy Baked Falafel (Chick Pea Patties)
Falafel are Mediterranean chickpea patties and a delicious way to add healthy vegetable proteins to your diet. Traditionally, falafel are garlicky and deep fat fried. These are baked, bringing the calorie count down to about 50 per patty.
1 lbdried chick peas (garbanzo beans, ceci)
1 bunchcilantro or other fresh herb
1 largesweet potato (optional)
1 csunflower seeds or other seeds or nuts (optional)
1 1/2 tspcumin, ground
1 tspcinnamon, ground
1/2 tspblack pepper, ground
1 largelemon, juice only
1 Tbspolive oil, if needed to prevent sticking
How to Make Super Easy Baked Falafel (Chick Pea Patties)
- Drain the beans and pulse in the food processor until an evenly chunky consistency. Do not make a paste or the resulting falafel will be dense and unpleasant. Do this is several batches to avoid overloading the processor.
Move all but about one cup of the processed beans to a large bowl. Leave the remaining beans in the food processor.
- Peel and shred or grate the sweet potato, using the shredding blade on the processor if you have one. Alternatively, use cooked sweet potato.
Hint: the easiest way to cook a sweet potato is to wrap it, still in its skin, in foil and bake in a medium oven until a fork easily pierces the foil and potato. The sweet potato may then be scooped out of its skin with a spoon.
Do this when you have the oven on for other reasons. The time it takes will vary with size of the potato and oven temperature but allow about an hour. Put a second layer of foil under under the potato to catch any drips of sugary liquid that will stick and burn. The potato will keep, still wrapped in its foil, in the refrigerator for several days before use.