July 14, 2014

Healthy Baked Falafels and Creamy Cucumber Sauce


A couple of weeks ago, some friends and I decided to go to a well known vegan restaurant here in Montreal. I ordered the special of the day which included a huge salad, falafels and hummus. Those falafels were heaven on earth, I couldn’t believe how good they were! At that moment I gave myself the mission of doing some at home.


By coincidence, a few weeks ago as well, I went to a friends graduation dinner and was asked to prepare hummus for about 80 people. I did some (wrong) calculations and ended up with almost twice the amount of chickpeas I needed and now I have enough chickpeas to feed an entire city.  I decided to look in blogland for lunch or dinner ideas that included chickpeas and suddenly landed in this recipe. Big win!


So here I am, sharing the adapted version of that recipe and happy to say that they are not only delicious but also high in protein and fibre! The recipe makes enough so that you can freeze the leftovers and eat falafels some other day you want :) I hope you enjoy them!



Serves 35 falafels. Time: 15 minute preparation + 25 minute bake + 1 hour wait while the mixture sits in the refrigerator

Ingredients:

-2 cans of chickpeas
-1 small/medium onion
-5 garlic cloves (about 2 teaspoons chopped garlic)
-1/4 cup fresh parsley
-1/4 cup fresh cilantro
-1/2 teaspoons salt
-1 teaspoons baking powder
-1/3 cup whole wheat flour
-Sprinkle of black pepper

-2 tablespoons olive oil

For the creamy dressing:
-1 cup of 0% plain greek yogurt
-1/2 cucumber, chopped in small cubes
-1/2 teaspoons of mixed herbs
-1 teaspoon of balsamic vinegar

Kitchin-it!

1. In a food processor or blender, blend up the chickpeas, onion, garlic, parsley and cilantro (I had to do this in 2 batches). If the mixture is not coming together add 1 to 2 tablespoons of water until a paste forms.
2. Add this mixture into a large bowl and add the salt, baking powder, flour and pepper. Sir well until throughly combined and cover with plastic paper.



3. Let it stand on the freezer for about 1 hour.
4. In the meantime, make your dressing by combining all the dressing ingredients together. Then let it rest on the fridge until serving time.
5. Preheat oven to 375*F and line a baking tray with parchment paper
6. After the 1 hour rest period, make small balls of the falafel mixture and add them to the lined baking tray
7. Add the olive oil into a small cup or bowl, and with the hep of a brush, lightly cover the falafel balls in oil.



8. Bake for 10 minutes and then flip them and cook for 10-15 more minutes or until golden brown on the outside




9. Serve with whole grain pita bread, lettuce, alfalfa sprouts and the previously made creamy dressing. Bon app├ętit! 



9 comments:

  1. What gorgeous falafels! I love falafel, sometimes it's all I crave. Yum!

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  2. We made something similar the other day, but used soaked chickpeas. Your creamy sauce sounds like the perfect addition!

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  3. Falafel is truly one of my all time fave foods. Definitely keeping this one to make in the future!!

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