This falafel recipe isn’t true falafel, but it’s incredibly delicious. First of all, it’s baked instead of fried. Secondly, cannellini beans have been added to make the texture creamy rather than crumbly. Try these little patties in some fresh pita with a yogurt sauce and maybe some lettuce, tomatoes, and onions. Add some hot sauce, too, if you’re in that kind of mood.
1 15-ounce can chickpeas, drained and rinsed
½ 15-ounce can white kidney beans, drained and rinsed
½ cup packed cilantro leaves
3 cloves garlic, coarsely chopped
½ small onion, roughly chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
Juice of ½ lemon
½ jalapeno pepper, coarsely chopped
Salt and pepper to taste
Preheat the oven to 375 degrees.
In a food processor, combine all ingredients. Process until the mixture is relatively smooth.
Chill for 30 minutes to an hour.
Take about a tablespoon full at a time and form into 22- 24 patties.
Lightly oil a baking sheet. Place the falafels onto the baking sheet and place in the oven.
Bake for 18 minutes on one side. Flip carefully with a spatula, and bake for an addition 7-10 minutes until golden brown on both sides. Serve hot.