Full of Falafel

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.

  Spray the tops of the balls again with the cooking spray. Bake for 10-15 minutes, flip and cook for an additional 10-15 minutes until browned on both sides.

I enjoyed mine on top of a salad of greens, cherry tomatoes and feta… all topped with a splash of red wine vinegar!