Baked Falafel Pitas

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.

Whole wheat pitas, with lettuce, tomatoes and tahini sauce.

Whole wheat pitas, with lettuce, tomatoes and tahini sauce. You might recognize this photo as our new masthead.

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:

Most of this can be procured in your international aisle at the grocery store.

Most of this can be procured in your international aisle at the grocery store.

  • 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.

It will take a few tries to get it this way. Turn it over a couple of times with a spatula.

It will take a few tries to get it this way. Turn it over a couple of times with a spatula.

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.

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8 Comments

Filed under Dinner

8 responses to “Baked Falafel Pitas

  1. Kristie

    I, too, saw this episode and wondered how it was. If you give it the seal of approval, I might just have to try it out!!

  2. michaeltbuck

    Granted, they were not as good as fried. Those have a certain crunch to them. But for the health minded, these are pretty tasty.

  3. I love falafel cooked this way. So healthy and so good! That really looks like a great supper.

  4. michaeltbuck

    It was, especially because we made a few extra (and smaller) falafel balls. We popped them in our mouths like popcorn.

  5. amylust

    Falafels are my favorite, I can’t wait to try this!

  6. Looks good! And kudos for baking yours!

  7. Liz

    Well I found this recipe too late after making my own adaption. Mine were formed into a patty and sauted in olive oil. I substituted orange juice for lemon in the sauce because I was out! All in all this is super yummy!

  8. we use a national panasonic food processor and this seems to be a bang for the buck`.`

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