Baked Falafel [Food Processor Attachment]
This baked version of falafel creates a healthier snack or meal perfect for your enjoyment.
Ingredients
- ½ small (80 g) red onion, quartered
- 2 garlic cloves, peeled
- 1 cup (23 g) fresh parsley leaves, washed, dried well
- 1 ¼ cups (35 g) fresh cilantro leaves, washed, dried well
- 3 cups (550 g) canned chickpeas, drained, rinsed
- ⅓ cup (40 g) chickpea flour
- 1 large egg [or 1/4 cup chickpea liquid]
- ¼ cup (60 g) tahini
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt, optional, optional
- 1 ½ teaspoons ground black pepper
Directions
- Preheat oven to 425°F (215°C). Place lightly oiled pan or sheet tray in oven for 15 minutes while you complete the recipe.
- Fit the Food Processor with the Multi-Use Blade. Place onion, garlic, parsley and cilantro into the Vitamix container and secure the lid. Pulse 6-8 times to chop uniformly. Place remaining ingredients into the container on top of the chopped herb mixture and secure the lid
- Start the machine and process for 30 seconds, or set timer for 30 seconds and allow machine to complete programmed cycle.
- Once Food Processor has completely stopped, remove the lid and scrape down the sides. Secure the lid. Start the machine an process for additional 30 seconds.
- Scoop the falafel dough onto warm prepared sheet tray in 2.75 oz. scoops, about 1/3 cup scoops per ball. (an ice cream scoop can help tremendously with this.) Once all have been scooped, flatten slightly and place into preheated oven.
- Bake for 15 minutes and remove from oven, and flip each gently. Bake for an additional 15 minutes. Serve in pita bread with desired condiments.
Chef's Notes
- Make sure tahini is thoroughly mixed in jar before using to incorporate oil back into the paste. To make vegetarian/vegan, substitute liquid from drained chickpea for the egg.