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Tuesday, April 24, 2012

Baked Falafel & Tahini Dip

Be ready to munch as many falafels as you can without any guilt. For a crispier Falafel, the mixture is very well flattened and might look like chickpea patties. Chickpeas are rich in protein and very good for your diet. Normally the deep-fried falafels we eat at the restaurants use uncooked chickpeas. I have also used uncooked chickpeas to prepare the mixture. If you are not ok with it, feel free to use the canned or pressure cooked chickpeas. Here goes the recipe,

1 1/2 cup Chickpeas/garbanzo beans (soaked and drained)
1/4 cup Onion (minced)
2-3 Garlic cloves
1tsp baking powder
1tsp Coriander powder
1tsp Cumin powder
1tsp Lemon juice
1tsp Olive oil
1/2tsp dried red pepper flakes
2tbsp Cilantro (chopped)
1/2tsp Salt
1/4tsp ground Black pepper

How to:
  • Blend/grind all the above ingredients coarsely and keep aside.
  • Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
  • Shape the mixture into equal size balls, flatten it out and place it on the baking sheet.
  • Bake for 15 mins on each side or until browned.
  • Let cool and serve warm with the tahini dip.

1/4 cup Tahini paste
1 1/2tsp Lemon juice
2tbsp water
Cilantro, minced
Suamc (optional)
  • Mix together the above ingredients and add more/less water for desired consistency. 
  • Sprinkle sumac and serve as a side.


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