Wednesday, June 07, 2006
Baked Falafel and don't cook broccoli sprouts ..ever!
Ok, first of all if you are ever thinking of using broccoli sprouts in a stir fry, DON'T DO IT!! I made a delicious stir-fry last night and decided to throw in around 3 cups of the sprouts at the very end. It was not very good. Surprisingly, my kids ate it. I gave a good portion of mine to the dog. hehe. It just wasn't very good. I am spoiled. I like every single thing I eat to be fabulous.
It's cold and rainy here today, so I'll be making a big pot of Chipotle Split Pea soup, which is probably one of my favorite things in the whole wide world. I'm also going to try Dori's Quinoa Oat muffins. I'm excited about those. She turned me onto Kal Stevia, which is much better than the Sweet Leaf I've been using (Even though I get a big kick out the Sweet Leaf brand because I think of the Black Sabbath song)..
I was asked to post a recipe for my Baked Falafels. These are by no means authentic, but for me, they hit the spot when I'm craving one. In my opinion, they are better the next day because they firm up. When they're first done they are a bit mushy inside, so if you have the time, make them a day ahead and reheat them. I serve these in pita with ,Lowfat Goddess Dressing, shredded lettuce, tomato, red onion, cucumber and green or black olives.
1 29 oz can drained chickepas (or 3 cups cooked chickepas)
1 1/2 cups chopped scallions
6 cloves garlic
1 tsp cumin seeds
1 tsp ground coriander
1 cup fresh parsley
1 cup fresh cilantro
2 TBS soy sauce or braggs
1 TBS siracha or hot sauce (optional)
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp baking powder
juice and zest of 2 lemons
4 TBS extra virgin olive oil
around 1 2/3-2 1/2 cups dried breadcrumbs (more or less depending on the humidity, start with 1 cup and work your way up to 2 1/2 cups if needed) You want to be able to form a ball and have it hold together.
Method: Pre-heat oven to 400
Place all of the ingredients (except the breadcrumbs) into a food processor and process pulse until combined. Place mixture in a mixing bowl and add the breadcrumbs.
Chill for 30 minutes. Use around 2 TBS per ball and roll them into balls. Place on a
sheet pan (I usually use a silicone baking mat, but you can just spray it with spray if you'd like) and spray the tops of the falafels with cooking spray. Bake for around 20 minutes, then turn them over, spray the other side of the balls and bake for another 15 minutes or so. You might want to check them after 15 minutes on the first side in case your oven is different from mine. This will make around 16-18 falafels and I usually serve 2 or 3 per person.
*If you don't want to use your oven you can make these into patties and fry them up in a cast iron skillet over medium heat, around 4 minutes per side.