Falafel is a great meal or snack because it’s best when you make the mixture ahead of time and let it sit in the fridge before cooking. It’s such a time saver to come home and already have prepped the food so all you have to do is bake it when you’re ready! I like to serve with pita bread, salad, and something resembling Tzatziki. I throw it together quickly before I start the falafel, because the longer it sits, the better it will taste as the flavors meld together.
makes 10-12 small patties
- 1 small onion, quartered
- 2 peeled garlic cloves
- handful of parsley
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tsp cumin
- 1/2 tsp coriander
- juice of half a lemon
- 1 can chickpeas, drained and rinsed
- 1 egg
- 1 cup breadcrumbs
Blend together the first 8 ingredients (onion, garlic, parsley, olive oil, spices, lemon juice) until pureed in a food processor or blender. Once those ingredients are fully combined together, add in the chickpeas. Pulse until the mixture is textured and chunky – you do not want it to be entirely pureed. Remove the mixture from the food processor and place into a large clean bowl. From there, mix in 1 egg and 1/2 to 1 cup of breadcrumbs, depending on how liquid-y your mixture is. I used a full cup because I like my patties firm. Once all ingredients are thoroughly mixed, place bowl in the fridge to chill for 30 minutes or up to a day. Preheat oven to 400 degrees. Once the mixture is sufficiently chilled, spoon out pieces of the falafel and form patties. I got 11 out of my mixture, but you may get more or less depending on the size. Place formed patties on a greased and foiled baking sheet, and bake for 20 minutes, rotating and flipping patties halfway through. They will turn a nice shade of brown when they are done.
- 1 8 oz container of plain Greek yogurt
- 1 tsp dried dill
- 1 small cucumber, finely diced
Mix all ingredients together, and let sit in the refrigerator while you prepare everything else.