With Egypt in the news so much these past weeks, it had my brain thinking about some of my favorite Egyptian foods. Falafel fritters are one of my favorite foods especially when they are fried up by someone else. However, given that I live in an area where I can’t run down to a street vendor or a restaurant, I was left to my own devices. I decided to try out a non-traditional and healthier preparation method by baking rather than frying. These delicious little burger balls were much lighter but I will say that fried falafel still holds a special place in my heart. With the condiments I added to my wrap such as sprouts, tomatoes, pickles and tahini sauce, I will say they contributed to the tastiness of the dish and it would be difficult for me to dislike anything with all of those goodies in it. Here is how I created my heart healthy falafel:
1 can of chickpeas rinsed well
1/2 teaspoon baking soda
1 onion finely minced
2 cloves of garlic
1 handful of fresh parsley chopped
Juice of 1 lemon
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
About 2-3 tablespoons of all purpose flour (you may need a little more/less to get your mixture to combine)
1. Preheat oven to 425
2. Pulse chickpeas in a food processor until they are in coarse pieces. Pulse to combine the other ingredients. You may need to add a bit of water or adjust the flour to get the mixture to come together.
3. Place patties on a baking sheet lined with parchment and bake for 20 minutes flipping halfway through. They should be lightly golden.
4. Assemble in a wrap or pita with your favorite additions. Some of my favorites are sprouts or lettuce, pickles, tahini sauce, hot sauce and tomatoes. The tahini-yogurt sauce I made is definitely a keeper and it really adds to the deliciousness of the falafel.
Combine 1 cup plain yogurt, 1/2 cup tahini, 3 tablespoons fresh parsley, 1 clove garlic, 1 tablespoon lemon juice, 1/2 teaspoon cumin, 1/4 teaspoon salt and hot sauce to taste.