Thursday, December 3, 2015

Baked Falafel and Hummus

Falafel , a Middle Eastern food. Baked makes it an excellent guilt free appetizer.

So lets get garbanzo high!
Go for some rich protein, complex carbohydrate, good fiber for lowering cholesterol and diabetics.. But if you would like to reap the full health benefit of making falafel baked then I would suggest to go for the real dried chick peas,soaked and cooked by u.Trust me the fresh cooked chickpeas make a world of difference in taste and texture compared to canned ones. U could pressure cook it like I did.
Soak dried chick peas in boiling water to speed up the soaking process.
Avoid big brands -they have been sitting there too long and gone stale.


I know the photos are slightly shaky sorry about that. I was in a really hurry to serve the food hot. Must have got hardly 5 minutes before we sat down to eat.

Flat bread prepared by my daughter. Excuse the shape we are working on it :)

Makes around 15 -16 medium sized falafels.
Ingredients for Baked Falafel :
Garbanzo beans/ chick peas - 1 cup cooked or one 15 oz can
Parsley - a small bunch roughly chopped
Red onion - 1 small roughly chopped
Garlic- 6-8 flakes (reduce if u don't want it to overpower)
Cumin- 1 tsp
Coriander powder- 1tsp
Black pepper-1 tsp
Chili powder or paprika pd - 1/2 tsp
Salt to taste

For decoration
White sesame seeds - 2 tsp

Method:
If dried chick peas is used -Soak the chick peas over night and pressure cook it until soft not mushy. Discard the water or use it for other purposes like soups kneading dough etc.

In a blender or food processor crush the chick peas to get a head start then throw in all the rest of the ingredients and grind it to a coarse consistency. (Not paste) Do not add any water.
Scoop a little dough  roll it then flatten it.
Spread some sesame on a plate pat both sides of the falafel with the seeds.

On a greased baking tray lay then the flattened falafel .
Bake in a preheated oven at 400 F for 15-18 minutes on the first side then turn and bake for another 5-8 minutes greasing the top of the falafel with some olive oil on both sides.

Serve warm along with Tahini or Hummus.
Keep remaining refrigerated for a day or two. Sprinkle some water and microwave before serving.

Ingredients for Hummus:
Chick peas / Garbanzo beans- 1-1 and 1/2 cups soaked overnight .Pressure cook it till soft drain off water.(If u are feeling lazy go for a 15 oz can :)
Sour cream- 2 tbsp
Lemon juice- 1 tbsp
Garlic flakes- 1 crushed or garlic powder- a pinch
Olive oil- 1-2 tbsp
Paprika - a pinch (I used chili powder cos I wanted some heat)
Tahini sauce- 1 tbsp (click on tahini for the recipe)
Salt to taste

Method
Pulse the Chick peas a few times in a blender or food processor when it is crumbled enough then add the rest of the ingredients and  grind to paste . The recipe can be played around with by increasing or decreasing  ingredients to suit to ur taste.
For decorative purpose put the hummus into serving container make a depression with the back of the spoon, drizzle some olive oil on top and sprinkle some paprika .


Seen in the blurry pic (clock wise)baked  falafel, jeweled rice, hummus,  Umm Ali (click for dessert recipe)Veggies pickled(click for recipe) , kuboos(flat bread), Arabic flavored whole roasted chicken.

Hope u like it.
Meena

Here are more Holiday appetizer ideas from Food Network friends:

5 comments:

  1. How on the mother earth I missed this post?? I love falafel and middle eastern cuisine. Now they are baked - I love them more and more.
    You lady got me so tempted - I need to go home and bake some of these beauties now :))

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  2. Oh btw, I loved that little drop of oil on that pool of oil - Good Job!

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  3. A great snack..... never tried it..... bookmarking..... :)

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  4. Baked falafel sounds so healthy...I just made them the other day but then the fried ones.... and while eating it the guilt would built up in my of having too much fried stuff....I should try this version..good one

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Your visits make me feel happy, ...do come often.
Let me know ur suggestions so I will know you came :)

Thanks a bunch
Meena