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Baked Falafel

Raquel Cura Kitchen 0 Comments

Hmmm! Vegetarian Fritters! Enjoy with tahini sauce, with hummus, or toum, a Middle Eastern Garlic Sauce.

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine Greek
Total Time < 40 minutes
Dietary Vegetarian
Occasion Christmas, Gameday, New Year's, Occassions Plan
Preperation Bake
Taste/Mood/Other Budget Friendly, Classic Meals, Easy, Hot, Salty, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Course Entree
Cuisine Greek
Total Time < 40 minutes
Dietary Vegetarian
Occasion Christmas, Gameday, New Year's, Occassions Plan
Preperation Bake
Taste/Mood/Other Budget Friendly, Classic Meals, Easy, Hot, Salty, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 3/4 cups Canned Garbanzos (Chickpeas)
  • 1 cup Fresh Parsley chopped
  • 1 cup Chopped Onion fine
  • 2 Garlic Cloves minced
  • 3 teaspoons Ground Cumin
  • 1/4 teaspoon Salt
  • 6 tablespoons Tahini
  • 2 tablespoon Fresh Lemon Juice
Instructions
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper
  2. Drain and rinse the chickpea, reserving the liquid.
  3. Transfer chickpeas to a food processor with the garlic, onion, cumin, cayenne, salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning if needed.
  4. Roll the bean mixture into about 15 balls, about 1 1/2 inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.
  5. Meanwhile, whisk the tahini with ½ cup water in a small bowl until smooth. Season with a pinch of salt. Taste and adjust the seasoning and serve the falafel drizzled with the sauce.
Nutritional Information
Nutrition Facts
Baked Falafel
Amount Per Serving (177g)
Calories 284 Calories from Fat 139
% Daily Value*
Total Fat 15.4g 24%
Saturated Fat 2g 10%
Sodium 206.9mg 9%
Potassium 430.5mg 12%
Total Carbohydrates 28.2g 9%
Dietary Fiber 7.3g 29%
Sugars 2g
Protein 10.7g 21%
Calcium 18%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Baked Falafel

Raquel Cura Kitchen 0 Comments

Hmmm! Vegetarian Fritters! Enjoy with tahini sauce, with hummus, or toum, a Middle Eastern Garlic Sauce.

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine Greek
Total Time < 40 minutes
Dietary Vegetarian
Occasion Christmas, Gameday, New Year's, Occassions Plan
Preperation Bake
Taste/Mood/Other Budget Friendly, Classic Meals, Easy, Hot, Salty, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Course Entree
Cuisine Greek
Total Time < 40 minutes
Dietary Vegetarian
Occasion Christmas, Gameday, New Year's, Occassions Plan
Preperation Bake
Taste/Mood/Other Budget Friendly, Classic Meals, Easy, Hot, Salty, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 3/4 cups Canned Garbanzos (Chickpeas)
  • 1 cup Fresh Parsley chopped
  • 1 cup Chopped Onion fine
  • 2 Garlic Cloves minced
  • 3 teaspoons Ground Cumin
  • 1/4 teaspoon Salt
  • 6 tablespoons Tahini
  • 2 tablespoon Fresh Lemon Juice
Instructions
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper
  2. Drain and rinse the chickpea, reserving the liquid.
  3. Transfer chickpeas to a food processor with the garlic, onion, cumin, cayenne, salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning if needed.
  4. Roll the bean mixture into about 15 balls, about 1 1/2 inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.
  5. Meanwhile, whisk the tahini with ½ cup water in a small bowl until smooth. Season with a pinch of salt. Taste and adjust the seasoning and serve the falafel drizzled with the sauce.
Nutritional Information

Nutrition Facts
Baked Falafel
Amount Per Serving (177g)
Calories 284 Calories from Fat 139
% Daily Value*
Total Fat 15.4g 24%
Saturated Fat 2g 10%
Sodium 206.9mg 9%
Potassium 430.5mg 12%
Total Carbohydrates 28.2g 9%
Dietary Fiber 7.3g 29%
Sugars 2g
Protein 10.7g 21%
Calcium 18%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More