Monday, August 8, 2016

Baked Falafel With Spicy Feta Dip

Ingredients for 2-4 servings

¼ cup whole wheat or all-purpose flour
1/3 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 large egg
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon baking powder
1 teaspoon pepper
1 teaspoon salt
2 (14 oz)cans chickpeas, drained and rinsed
4 garlic cloves, chopped
4 green onions, sliced

Spicy feta dip:

1/8 teaspoon cayenne pepper
¼ teaspoon pepper
¼ teaspoon salt
½ cup plain Greek yogurt
1 ½ tablespoons olive oil
8 ounces feta, crumbled
fresh parsley + crushed red pepper for garnish


Preheat the oven to 400 degrees F.

In a food processor, combine the chickpeas, garlic, onions, egg, lemon juice, parsley, cilantro, oil, salt, pepper, cumin and paprika. Pulse a few times until crumbly but not pureed. Add in half of the flour and baking powder and pulse a few more times until combine. Repeat with remaining flour and baking powder.

Once the mixture is combined, scoop out about 2 tablespoons worth and form it into a small patty or ball. Place the falafel on a baking sheet and bake for 20 minutes, until slightly crisp on top and cooked through.

Spicy feta dip

In the same food processor (I just wipe/wash mine out while the falafel are baking), add the yogurt, feta, olive oil, salt, pepper and cayenne. Pulse and blend until combined, scraping down the sides if needed. I don't blend the feta completely because I like a bit of texture, but you can do so if you'd like. Scoop the feta into a bowl and give it an extra drizzle of olive oil. Garnish with the parsley and a sprinkle of crushed red pepper.

As a note, if you prefer your falafel fried, you can easily pan fry these in a bit of olive oil.

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