Delicious Falafel Recipe

This falafel recipe is wonderfully fast to whip up in your food processor.

Fresh cilantro and the red hot chili pepper add fun color. (The red hot chili pepper is not that hot, but remember to take the ribs and seeds out of the middle first.)

You can serve these warm in cabbage leaves, rolled up as hors d'oeuvres, but they would also make a great side dish to a big salad or could even be thrown into a wrap or pita sandwich too! These are very hearty because they have both chickpeas and beans. You can use different kinds of beans to change the flavor and color of the fritters. The other plus is that they are baked instead of deep-fried like most falafel. Bon Appetit!

Ingredients:
8 oz (1 cup) Beans, soaked overnight
(Drain well and cook in boiling water for about 10 minutes, or you could use canned in a pinch. Use black-eyed beans, cranberry beans, or lima beans.)
1/4 cup fresh Parsley, coarsely chopped
1/4 cup fresh Cilantro, coarsely chopped
1 1/2 cups canned Chickpeas, rinsed and drained (15 oz. can)
1 clove Garlic, minced
1 tsp. Cumin
1 tsp. Turmeric
1 Red Hot Chili Pepper, seeds and ribs removed, minced
1 tbs. fresh Lime Juice
3 tbs. Flour (spelt, millet, or whole wheat)
2 heads Butter Lettuce or Savoy Cabbage, leaves separated, tear big ones in half
6 cherry Tomatoes, quartered; or 1 small Tomato, finely chopped
1 Tbs. toasted or raw Sesame Seeds
1 tsp. Salt
1/4 cup Red Onion, chopped

In the bowl of a food processor, process the parsley and the cilantro until fine. Add the chickpeas, beans, garlic, cumin, turmeric, salt, 1/4 cup of the red onion, the chili powder, and lime juice. Pulse until the mixture forms a very thick paste that is fairly smooth (this will involve scraping the sides down and processing a few times).

Add the flour, and pulse to combine. Transfer the mixture to a bowl and set aside. This mixture can be made one day ahead and refrigerated in an airtight container.

On a non-stick cookie sheet drop falafel mixture 1 tbs. at a time and bake at 350�F for 10-12 minutes. You can also brush these with olive oil and bake until golden brown if you like.

Serve each fritter on a piece of lettuce or cabbage cup. Garnish with the remaining onions, tomatoes and a sprinkling of sesame seeds. Wrap up the cabbage around the fritter and eat like a finger food hors d'oeuvres, or serve by a salad for a great meal!

Baked Falafel Recipe