I have been wanting to make falafel’s for years and just haven’t gotten around to it so when I saw this recipe in the Best Recipes & Reviews 2013 by America’s Test Kitchen, I knew it had to be made.
I was so surprised at how easy these were to make. Literally, just soak the chickpeas overnight and process with a few ingredients. Bake, flip, bake and enjoy!
- 1/2 cup Greek yogurt
- 1 Tbsp tahini
- 2 tsp lemon juice
- 1 tsp cilantro, minced
- 1 tsp parsley, minced
- 1 clove garlic, minced
- salt & pepper to taste
- 1 cup dried chickpeas, soaked overnight
- 6 Tbsp olive oil (separated, 1/4 cup and 2 Tbsp)
- 5 scallions
- handful of parsley
- handful of cilantro
- 3 garlic cloves
- 1/4 tsp cumin
- 1/8 tsp cinnamon
- 2 tsp sea salt
- 1/2 tsp pepper
- Cherry Tomatoes, sliced thin for garnish
- Whisk all ingredients together and refrigerate for at least one hour prior to serving.
- Soak chickpeas overnight in a salty water solution. Use at least 1 Tbsp sea salt. After soaking, drain and rinse well.
- Preheat oven to 375 degrees.
- Coat a large baking sheet with 1/4 cup olive oil.
- Toss all other items into the food processor (2 Tbsp olive oil + others from ingredient list) and process until smooth, about 1-2 minutes.
- Scoop mixture by Tablespoon, press into patties & place onto baking sheet. For me, it dropped the mixture onto the baking sheet and then pressed and shaped.
- Bake mini falafel's until golden brown, about 25 minutes (flip patties over halfway through baking time).
- Serve with sliced cherry tomatoes and a dollop of yogurt tahini sauce.
Recipe adapted from "Best Recipes & Reviews 2013" by America's Test Kitchen.
I have been eating vegan, as of late, but I haven’t found a substitute for Greek yogurt so this one has the real thing. Honestly, you could probably make one with tofu but I was too excited to try the recipe and couldn’t wait … This recipe’s a keeper :-)