I took a falafel recipe that I have used a lot - but was starting to get bored with - and added a little sumpin' sumpin' for a little. Normally seasoned with cumin, coriander (and occasionally smoked paprika) this twist injected my latest batch of baked falafel with the flavors of a different part of the Mediterranean Sea.
Falafel
makes one dozen
1 small onion, roughly chopped
1/4 bell pepper, roughly chopped
1/2 stalk celery, roughly chopped
1 clove garlic, finely diced
1 teaspoon dried oregano
1 teaspoon red pepper flakes (I like to use Aleppo pepper for this recipe)
1 16 oz can of chick peas, drained and rinsed
5 oz of frozen chopped spinach, thawed and drained
2 tablespoons Extra Virgin Olive Oil
2 tablespoons all purpose flour
1/2 teaspoon baking powder
2 tablespoons sun-dried tomatoes, finely diced
1 tablespoons finely grated Pecorino (or Parm-Romano)
salt and pepper
cooking spray
- Preheat oven to 375 degrees, stick rack in the middle. At the same time heat some oil over medium high heat in a medium/small saute pan.
- Pulse the onion, bell pepper and celery in a food processor to finely chop. Add this mixture to the heated saute pan. Salt and pepper and cook until onions are translucent and water has cooked off - about 6-8 minutes.
- Stir in the garlic, pepper flakes and oregano and cook for about 45 seconds. Remove from heat and add to large bowl and let cool.
- Add the chick peas and spinach to the food processor and pulse that bitch. Dump this paste into the cooled sauteed vegetable mixture.
- Add the oil, flour, baking powder, sun-dried tomatoes and cheese. Stir with a small rubber spatula. Season as desired.
- Spray a muffin tin with cooking spray. Form a ball slightly smaller than a golf ball with the chick pea mixture and place each one into it's own muffin spot. This batch makes about 11 or 12.
- Bake for 40 minutes. No need to turn them, they will be crispy all over the outside and creamy and good in the middle.
Serve over a salad. I made a sour cream vinaigrette for this batch (recipe below).
Or try in a pita pocket with lettuce, tomato and your favorite condiment.
You could even use these as a meatless meatball and serve with pasta and marinara! Maybe add some basil with the spinach if you go this route.
Sour Cream Vinaigrette
2 tablespoons white wine vinegar
1 clove garlic, minced
1 teaspoon red wine vinegar
1 1/2 tablespoons non-fat sour cream
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon mustard powder
1 tablespoon Italian parsley, minced
1 tablespoons honey
pinch each of salt and pepper
- Add all ingredients to a small jar with lid (an old Grey Poupon jar is perfect).
- Put lid on tightly and shake for 30 seconds.
- Pour over salad.
