Mark Bittman is one of my favourite authors and I enjoy his recipes, articles and books. I have played with this recipe a fair bit and have made some adjustments that I think just make it easier. I adjusted the spices to the preference of my family and also added the olive oil and tahini right into the mixture to help them stay together. They are pretty much savoury chickpea cookies.
Baked Falafel (Savoury Chickpea Cookies)
11/2 cup dried chickpeas
2 litres water
Soak chickpeas in water up to 24 hours or at least 10-12, until they split apart easily. Drain and rinse well.
2 garlic cloves
1 onion cut into quarters
1 tbsp cumin
1/2 tsp coriander
1/4 tsp cayenne
3/4 tsp paprika
1 tsp salt
1/4 tsp black pepper
1/2 tsp baking soda
1 tablespoon fresh squeezed lemon juice
2 tablespoons olive oil
1/3 cup tahini
1/2 cup parsley
1/2 cup cilantro
Put everything except chickpeas into food processor and pulse until well combined. Add chickpeas and continue to pulse until chickpeas are ground up and blended well with the spice mixture but not pureed. Taste and adjust seasoning if necessary.
Use large cookie scoop to form balls and drop onto cookie sheet. Flatten with spatula or hands to make small patties. This recipe makes approximately 24 falafel.
Heat over to 375 degrees F and bake for 25030 minutes and lightly browned onto and around the edges (like baking a cookies).
Serve with tzatziki, pita, tomatoes, cucumber, grated carrot and lettuce. Also great crumbled into a salad or as an appetizer. Leftovers freeze well.
Original recipe – http://markbittman.com/recipe/baked-falafel-with-tahini-sauce/