Easy, Peasy Baked Falafel
Is falafel Greek? I don’t know. But I do know that falafel is delicious.
So this falafel.
It’s great because it’s pretty easy-ish to make and you can do so many things with it…wrap it in a piece of warm pita bread, throw it on top of a salad, serve it on top of a Mediterranean style burrito bowl…
Oh, I actually really like that Mediterranean burrito bowl idea. Perhaps i’d call it a pita bowl instead of a burrito bowl. May need to make that happen.
In my life, I used these falafels to create a way delicious sandwich. More on that another time. But let your cravings lead you to fabulous ways to eat these.
So my favorite part of these falafels is that the bottom and tops get crispy in the oven. And crispy is good with a food that can be a bit mushy.
Without further ado, go falafel your life.
Easy Baked Falafel
Yield: makes 10 falafel patties (serves 3)
2 cups cooked lentils
1 large bunch cilantro, most of stems removed
1½ tablespoons olive oil
1-2 cloves garlic
1/2 lemon, juiced
1 teaspoon salt
2 tablespoons all purpose flour
Preheat oven to 350ºF. In the bowl of a food processor, combine all ingredients except flour. Scoop falafel mixture into a bowl. Stir in 2 tablespoons flour. Roll into 10 patties and bake for 18-20 minutes, flipping halfway though baking time.
recipe slightly adapted from Pinch of Yum