A little while ago Michelle and I were tuned into the Food Network while on a business trip in Gettysburg. We were having an easy morning after a long (but successful) day of shooting photos for The Doubleday Inn.
(And yes, all of the food photos on that page are the work of Feaston’s parent company Trotting Dog Productions.)
Something on their coming up teaser caught my eye: Baked Falafel. So we gave them an ear to hear what they had to say. It was 20 minutes well spent, because the recipe was delicious.
Feaston warning: This recipe requires a food processor.
Usually falafel balls are deep-fried. Let me tell you they are pretty awesome that way too. But the healthy side of me always feels guilty about eating them that way. I mean it defeats the purpose of eating a vegetarian meal.
This turned out to be a good alternate way to prepare falafel balls. Here is what you need:
- 1 can of chickpeas, drained and rinsed.
- 1/4 cup of diced onion
- 1 large clove of crushed garlic
- 2 heaping tsp. of cumin
- pinch of sea salt
- dash of parsley
- 2 tbsp olive oil
- 1/2 cup Tahini paste
- juice from one lemon
- Whole wheat pitas
First couple of thing you want to do is preheat your oven to 425 and break out the food processor. Sorry, there is just no good replacement for the food processor in this recipe. Again, Feaston advocates buying one.
Combine the first seven ingredients on the list in the food processor. They blast it until it is course and grainy.
Roll the mixture into balls, think standard meatball size, and put them on a baking sheet. Baked them for 40 minutes turning once halfway through.
For the sauce, put the tahini in a mixing bowl. Add the lemon juice and stir. This will be pretty sticky, so once the lemon juice is incorporated, thin the mixture with about a 1/4 cup of water, use less to start and then add more if necessary.
To serve, slice the tops off your pitas and stuff with shredded lettuce, tomatoes, falafel balls and cover with sauce.