Baked Bites of Joy

Traditionally falafel is fried, however, as a healthy alternative to deep fried food, you will find the recipe for both baked and fried. Baked falafel is a bit healthier and still quite delicious. The falafel come out a bit more dense when baked.

Yield: 4 portions / Prep time: 20 minutes + overnight to soak / Cooking time: 40 minutes

Ingredients

• 1 cup chickpeas, soaked overnight
• 2 garlic cloves, minced
• 1/2 cup parsley, chopped
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 tablespoon oat flour
• 3/4 cups water (as needed)
• 1/4 cup corn flour (as needed)
• Salt
• Black pepper

Procedure

1. 1. 1. If baking, preheat the oven to 340°F.
      2. In food processor, blend the garlic, then parsley, then chickpeas.
      3. In a separate bowl, combine the baking soda, water, lemon juice and salt. Whisk together and then pour into the food processor and blend.
      4. Add the rest of the ingredients in the following order: cumin, onion, and flour.
      5. Scoop up walnut size portions of the mixture in your hands, tossing it gently from hand to hand, smoothing it out, then patting it down a bit to create an oval like shape.
      6. You can also use a falafel scooper rather than your hands if you wish.
      7. Place on a pan lined with parchment paper.
      8. Bake for about 40 minutes or until the falafel releases easily from the bottom. Falafel should be firm on the outside and a bit softer on the inside.
      9. If frying, make tight balls, fry in two-inch deep organic canola oil on medium high heat till they are brown on the outside.

This recipe can be found in The Doron Yoga Cookbook, available for download here.

Enjoy your cooking journey and taste the bliss!