I had falafel last week for the first time in many moons. It brought me back to my stay in Florence, Italy back in 2005 while I was studying there. Near the center of the city, hidden down a little cobblestone street, I discovered falafel for the first time. I enjoyed it so much, I would go there at least once a week and get a falafel wrap to go and savor it on my walk home.
Since having the delicious falafel, I have been wanting to re-create it at home. I was browsing recipes for falafel and found one that sounded easy, healthy (baked rather than fried) and would be great on top of the salad I planned on making for my dinner. I was happy to also discover that I had the most crucial ingredients in my pantry at home and whatever I did not, I could modify.
This particular recipe is based on the Falafel Pita Pockets, published by Hungry-Girl.
Fantastic Falafel (makes about 15 balls)
1 can chick peas (well drained)
1/4 whole wheat flour
1 tsp baking powder
1 tsp lime juice
1 chopped onion
Several chopped scallions
1 tsp cayenne pepper
1 tsp red pepper flakes
1.5 tbsp minced garlic
1 tsp dried parsley flakes
1 tsp dried cilantra
Salt and Pepper, to taste
Preheat oven to 375 degrees. Mix everything together in a bowl and using a potato masher, mash it all up until it’s still somewhat chunky, yet mixed well. Using a spoon, form balls and place on cookie sheet that has been lightly sprayed with olive oil cooking spray.