Name: Baked Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 servings
Cuisine: Mediterranean
Ingredients: 1 ½ (15 oz) can garbanzo beans, drained (reserve ¼ cup liquid); 2 tbsp fresh lemon juice; ¼ tbsp fresh parsley (or cilantro), chopped; ½ tsp dried basil; ¼ tsp dried oregano; 1 tsp cumin; ¼ tsp cayenne pepper; ½ tsp paprika; 1 tsp salt; 1 small onion, finely chopped; 2 cloves garlic, chopped; 1 ½ cups bread crumbs; ¼ cup sesame seeds (optional)

Falafel might be one of the things you’ve never made from scratch before, but don’t be intimidated. The food processor does double duty for the chickpea mixture and the falafel balls are easily hand-or-ice-cream-scoop-formed, thanks to the breadcrumbs that bind everything together. One bite into a warm whole-wheat pita stuffed with freshly baked falafel and a few shakes of hot sauce, and ordering take out falafel will seem like too much trouble.

1 ½ (15 oz) can garbanzo beans, drained (reserve ¼ cup liquid)

2 tbsp fresh lemon juice

¼ tbsp fresh parsley (or cilantro), choppedor 2 tablespoons dried

½ tsp dried basil

¼ tsp dried oregano

1 tsp cumin

¼ tsp cayenne pepper

½ tsp paprika

1 tsp salt

1 small onion, finely chopped

2 cloves garlic, chopped

1 ½ cups bread crumbs

¼ cup sesame seeds (optional)

Preheat the oven to 350°F. In a food processor, add the chickpeas, fresh lemon juice, onion, garlic, and parsley (if using fresh), and puree until smooth.

Put the bean mixture in a large bowl and add all other dry seasonings (oregano, basil, cumin, cayenne, paprika, and salt). Then, stir in the breadcrumbs to hold the mixture together. Add more breadcrumbs if the mixture isn’t holding together.

Roll into 1-inch balls and place them on a cookie sheet. Lightly spray the falafel with oil and bake in the oven for 10-15 minutes per side or until the falafel are lightly browned. Test for doneness by pressing the outside with your finger. The falafel should be moist inside and give to the pressure of your finger.