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.

Baked Falafel


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.

7 comments:

  1. Hi, Melody.

    This comment is being sent to everyone on my bloglist or those that link to me, that I know of:

    My blog got hijacked yesterday. (How, I don't know.) Please delete that from your list or you could change it to

    http://kaivegan.com

    where a new blog is housed.

    Thanks and apologies for the inconvenience.

    ReplyDelete
  2. Melody, your soup sounds like a combo of truly great stuff!! Falafel needs to be hard on the outside and more grainy but not dry on the inside. I am a stickler for good balls o'falafel (not to be confused with great balls o' fire). (I know, it's not Black Sabbath, but it's the best I can do early in the a.m.)

    Hope the weather cooperates with all your plans and may your week continue to go well.

    I love your blog!!!

    ReplyDelete
  3. I've been trying to edit this all day, but blogger is not working.

    I meant to say 1 2/3 cup to 2 cups of breadcrumbs!

    ReplyDelete
  4. i had been havin' prob's w/blogger earlier today too.

    FRUSTRATING!

    :o)

    ReplyDelete
  5. I've been trying to tell you most of yesterday afternoon, thanks for the falafel recipe and the shout out. I am will be trying your potato pea curry sometime this weekend. Thanks for the tip... I will not eat broccoli sprouts in a stir-fry, but I did buy some at a food store yesterday.

    ReplyDelete
  6. Would you be able to post your chipotle split pea soup recipe? I'm recently back vegan as well (2 1/2 months) and trying to find some vegan dishes (other than Mexican food) that my daughter (non-vegan) will eat. Thanks.

    ReplyDelete
  7. Thanks for for the recipe -- can't wait to try it.

    ReplyDelete