A thousand expletives cannot describe how amazing this falafel is. Here’s the recipe:
Stepf’s baked falafel (12 servings)
- 1 cup cooked fava beans
- 1 cup cooked chickpeas
- 3 cloves garlic (we added more)
- 1/2 medium onion, chopped
- handful fresh parsley, chopped (optional)
- 1 lemon juiced and zested (we only juiced)
- 1 tsp baking powder
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp black pepper
- 1/4 tsp salt
- 1/4 cup whole wheat flour
- 2 tbsp olive oil
- Preheat the oven to 425 degrees Fahrenheit.
- Place the beans in a food processor and pulse until they are crumbled but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined. Transfer to a bowl and add flour as needed. The mixture should stick together but not be dry. Depending on the texture of your beans, you might need to add more or less flour.
- Drizzle olive oil on a baking sheet. Form mixture into balls or patties, each slightly larger than a golf ball (just less than 1/4 cup each).
- Bake 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.
If you’re wondering how to make my pita, I’ll tell you.
Simple falafel pita
- 1 pita, split in half and opened (Trader Joe’s pita pockets)
- Tahini sauce (available at Trader Joe’s)
- hummus (roasted red pepper for me)
- red pepper, chopped
- falafel, as much as you can fit
- Spread tahini and hummus on the inside of the pita halves.
- Fill with spinach, red pepper, and falafel.
This pita by no means compares to the unbelievable falafel wraps from Taste of Cambridge, but I’m still pleased.