It’s a falafel party! Robbie and I love this baked falafel recipe from Kalyn’s Kitchen. It’s got protein from the chickpeas and, because it’s baked not fried, it’s not oily.
Here are most of the falafel ingredients in the food processor. I used about a can and a half of chickpeas (rinsed) instead of dry ones because I can never find those at my grocery store. I used dried parsley for the same reason. After processing these ingredients, I added the baking powder and whole wheat flour and pulsed a little longer.
Here’s the falafel mixture. It goes in the fridge for a few hours.
When it’s just about dinner time, take the falafel mixture out of the fridge and separate into small patties. I got 11 patties. Preheat the oven to 400 degrees and oil a cookie sheet. Put the falafel patties on the cookie sheet and flatten them down a little with your hand. I think it’s advisable to flip the patties over half way through.
Serve with onion and tomato slices, hummus, and (if you’re into it) pita pockets.