Falafel

Reviews

Portions:
8

Serving Size:
3 falafel

Diet Types:

Cover chickpeas in water in a large pot and soak overnight at room temperature.
Finely chop the white onion; chop green onions, parsley and garlic.
Drain and rinse the chickpeas. Place in a food processor along with the green onion, white onion, parsley, garlic, lemon juice, flour, salt, coriander, cumin, black pepper and cayenne pepper.
Pulse until mixture reaches a course meal to paste texture. (Do not over process). You may have to do this in 2 batches depending on size of your food processor. Once done, blend together with a fork and remove any large pieces of chickpeas.
Refrigerate the falafel mixture for 2 hours.
Preheat oven to 400° F.
Spray a muffin tin with cooking spray.
Use a scoop or roll mixture into 24 balls; add directly into muffin tin. Place in the oven and bake for 7 minutes. Remove, turn falafel over, and then bake 7 minutes longer.

Serve falafel in a pita pocket with cucumbers, lettuce, onions and garlic sauce or on top of a salad.
If patties are not forming you may need to put back in food processor until they are more paste like. Be careful not to process into hummus like texture.
You can add more flour to help bind.
If desired you can fry falafel in oil instead of baking. Use cooking oil with a high smoke point such as grapeseed or peanut oil.
Substitute falafel for a protein food instead of in addition to help keep phosphorus and potassium intake in goal.

Submitted by: DaVita dietitian Nicole from Virginia.