by Yair Ream
This is a great recipe for authentic Felafel Patties that are baked instead of the deep-fried version. Unfortunately, sometimes the baked version can be dry and crumbly. This recipe makes a nice, moist falafel patty without the extra calories of the traditional fried version.
1.5 cups chickpeas / garbanzo beans (not tinned) - uncooked
½ cup red lentils
3 tbsp. tahini paste (undiluted)
1/3 cup water
5 cloves garlic
½ bunch parsley - chopped
½ bunch coriander leaves - chopped
½ tsp. ground coriander
½ tsp. ground cumin
¼ tsp. baking soda
1 tsp. salt
Pepper to taste
Soak the chickpeas / garbanzo beans in water over night. The beans will swell to double their volume. Note: no need to cook the chickpeas!
Cook the lentils in 1 cup water until soft. Take care not to burn them. If need be, add water during the cooking process (about 15 mins.)
In a food processor, mix the lentils, parsley, coriander, spices, salt, pepper garlic and baking soda until smooth.
Empty the mixture into a mixing bowl, leaving ¼ cup of in the processor bowl. Add the chickpeas/garbanzo beans to the processor bowl and mix until well ground.
Add the chickpea mixture to the lentil-spices mixture and mix well.
Preheat the oven to 180C (350F). Spray a baking sheet with cooking spray (or brush with olive oil). Form the mixture into balls or patties and place on the baking sheet. Spray the patties with baking spray and bake in preheated oven for 25-35 minutes or until golden brown.
Serve with tahini sauce and tomato-cucumber salad or prepare the traditional falafel sandwich by placing 5-6 patties into a pita bread, add diced tomato and cucumber and pour tahini sauce over the top. ENJOY!
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