Falafels are common Middle Eastern street food. Made from protein-rich chickpeas, that wonderfully versatile legume that also serves as the basis for hummus. Traditionally, falafel is deep-fried but here we panfry and oven bake it for a fresher, healthier bite. These falafels need to be handled carefully as they break easily. Serve these with a dab of harissa and fresh herbs. They are perfect as a starter for 10 people, or serve 2 each as a more filling meal.
Ingredients
For Falafel
- 0.66 cup (10 g) fresh cilantro leaves, finely chopped
- 10.33 cups (312 g) drained and rinsed canned chickpeas, mashed with a fork
- ½ cup (100 g) cooked brown rice or freekeh
- 1 small red onion, finely diced
- 6 tablespoons plus 2 teaspoons (50 g) chickpea flour
- 3 cloves garlic
- 1½ teaspoons ground cumin
- 1 tablespoon (15 ml) olive oil, plus more for frying
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 10 small whole-grain pitas
For Toppings
- Feta Cream or Vegan Feta Cream
- Homemade Harissa or store-bought
- Red onion slices
- Fresh mint or parsley leaves
How to Make It
- Preheat the oven to 350°F (180°C). To make the falafel
- In a food processor, combine all the falafel ingredients (through salt). Blend the ingredients carefully into a crumbly texture. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
- Divide the mixture into 20 equal portions and shape each into a small ball. Place a skillet over medium-high heat and add a drizzle of olive oil. Fry until nicely browned, about 1 to 2 minutes per side. Lightly season with salt and pepper. Transfer to a rimmed baking sheet and bake for 8 to 10 minutes.
- Serve in the pitas topped with Feta Cream, harissa, red onion, and mint.
