Baked Falafel

³ Description

These baked falafels pack all the flavors but without all the fat of their deep-fried counterpart.

² Ingredients

•  15 oz Chickpeas (Garbanzo Beans, Bengal Gram) (Mature Seeds, Canned)
•  1/4 cup Parsley
•  1/2 cup, chopped Mustard Greens
•  9 tsp Minced Garlic
•  1 serving (serving = 2/3 cup) Trader Joe's Japanese Style Panko Breadcrumbs
•  1 tsp Salt
•  1 tsp Black Pepper
•  3/4 tsp Red or Cayenne Pepper
•  3 serving (serving = 1 tsp) Huy Fong Foods Sriracha Hot Chili Sauce
•  2 serving (serving = 2 tbsp) Tofutti Better Than Sour Cream
•  5 sprigs Dill
•  2 lemon yields Lemon Juice

q Directions

Add all falafel ingredients together and mix (I used a potato masher, but anything like that could work) add a little bit of olive oil if needed to help make it sticky. Form small to medium sized balls and, slightly flatten before adding them in batches to a sauté pan with olive oil. Once both sides have a nice sear, transfer to a baking pan and put them in the oven. After 20 minutes check texture, let them cook until they’ve formed more of a patty. They won’t be the texture of a deep fried falafel, but they should become more formed after being in the oven.

For the sauce, mix the tofutti sour cream, dill, 2 cloves of pressed garlic, lemon juice, and set aside until falafels are fully cooked. Top with sauce and sriracha!

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