This week's CEiMB, Baked Felafel, was hosted by Healthy and Sane. I have made this recipe before but remembered really enjoying it. So, I was excited to have it again!
It is good. I think that it needs a bit more olive oil in the patties. The taste and crisp outside are really good though. I paired mine with a spinach salad and used the tahini sauce as a dressing. Super refreshing weeknight meal.
adapted from Healthy Appetite with Ellie Krieger (tv)
1 15oz can of chick peas, rinsed and drained
2 TBS of olive oil, 1 for patties and 1 for baking sheet
1/4 cup of cilantro
1/4 cup of parlsey
3 cloves of garlic
1/4 cup of onion
2 tsp of cumin
1 tsp of za'atar
1 TBS of tahini paste
1 TBS of lemon juice
2 TBS of water
Preheat oven to 400degrees. Brush a baking sheet with 1 TBS of olive oil. Combine chick peas, 1 TBS of olive oil, cilantro, parsley, onion, garlic, cumin, za'atar, and salt in the bowl of a food processor. Pulse for 15 seconds, scrap down the sides, and pulse again. Form the mixture into 12-16 patties. Place on the prepared baking sheet and brush the top of each patty with olive oil. Bake for 15 minutes, turn over, and return to the oven to bake for 20 minutes more. In a small bowl, whisk together the tahini paste, lemon juice, and water. Drizzle over the top of the felafel and a spinach salad. Enjoy!