Recipe Category
Delicious falafel that is steamed in the oven. Better than baking or frying! Inspired by a Rachael Ray recipe.
Preparation time
2Minutes
Cooking Time
2Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
1 cup dried chickpeas
1 rounded tsp baking soda
1/2 cup packed, mixed fresh herbs (such as dill, parsley, mint, cilantro)
Juice of 1 lemon (about 1/4 cup)
1 rounded tbsp flour
2 large cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground sumac
1/2 tsp Aleppo pepper
1/8 tsp ground allspice
Salt and pepper
Recipe Steps
In a medium bowl, cover the chickpeas and the baking soda with a few inches of water. Let sit overnight. Or, to quick soak the beans, place the chickpeas and baking soda in a medium bowl and top with 6 cups boiling water. Let stand for at least 1 hour.
Drain the chickpeas well. Transfer to a food processor. Add the remaining falafel ingredients. Pulse until the mixture looks like coarse sand. Transfer to a medium bowl. Cover and refrigerate at least 1 hour.
Form mixture into 12 small balls. Flatten each ball slightly and place in a 9 inch round cake pan.
Cover cake pan with foil. Steam in the oven at 375 degrees for 40 minutes. Uncover and bake 5 minutes, until slightly browned.
Serve as part of a Middle Eastern salad with Thug Kitchen tahini dressing.