Falafel as Frik

Holla folks. After a few weeks of barely having time to cook for myself ever, I finally picked a gloomy-ish day to stay in and spend the better half of the afternoon in my kitchen at home. After a brief disaster wherein I broke a jar of coconut oil then stepped on the glass like three separate times as I was trying to sweep it up, I managed to come out with some baked falafel.

Last time I tried to make falafel on the stovetop, it was a fuckingggg disaster. It was crumbly and ridiculous, and I decide I’ll leave fried falafel to the professionals next time. Also, these little falafel balls held together so well, I will probably end up heating them up in a pan in the stovetop when I make them again tomorrow. Another reason I like this recipe is it requires limited ingredients, and limited kitchen tools. You are free to make this with a food processor, immersion blender, or a good ol’ potato masher and some elbow grease. So, here goes:

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Ingredients: 
19 oz can of chickpeas
1.5 cups chopped parsley
1/2 cup ground almonds**
2 tbsp reserved chickpea water (aka AQUAFABA)
2 tbsp lemon juice
1 tbsp roasted garlic (I just keep this around all the time like a garlic creep. I guess maybe 2-3 cloves if you don’t)
1 tbsp olive oil
1 tsp cumin
salt & pepper to taste

Instructions: 
-Preheat oven to 400 degrees fahrenheit.
-Drain chickpeas, reserving chickpea water aside. I like to keep the aquafaba for baking later, but we’re going to actually keep 2 tbsp to use as a binding ingredient. Rinse.
-In a large bowl or your food processor, combine all ingredients. Srsly. Just fucking give’r. I like to pulverize it all with an immersion blender in a large bowl, but you do you.
-Oil a baking pan. I recommend doing this instead of parchment, because you want these to kind of brown. I like to make my falafel patties about 1.5 tbsp large, rolling them in my palms, then slightly flattening them as I press down. This gets me about 16 pieces.
-Bake for 20 minutes, use a spatula to carefully flip these baes over, then bake for another 15 minutes. Allow to cool a little before enjoying.

**If ground almonds aren’t your jam, I recommend instead using ground oats as a binder, or even your fave all purpose flour!

In the picture above, I can be witnessed enjoying my falafel baes in a wild rice bowl with roasted yams & cauliflower, kale slaw, radishes, and an herbed tahini dressing. I also recommend them on top of your favourite salad, or in a giant fucking pita wrap with all the pickled radishes you can eat. I hope you enjoy your falafels, cuties.

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2 Comments Add yours

  1. omg the last time I tried frying falafel, they ended up disintegrate and making oily soup. This looks much better 😀

  2. AQUAFABA!!!

    Oh no! what a crazy disastrous experience! It looks worth it though, So very colourful. And I LOVE a good dressing with falafel 🙂

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