Super Easy Baked Falafel Chick Pea Patties Recipes

Steps:

• Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
• Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
• Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

Steps:

• Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
• Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
• Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
• Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
• Preheat your oven to 180°C (350°F ).
• Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
• Roll the balls in olive oil and place them on a baking sheet.
• Bake for about 30 minutes, or until golden brown.
• Serve falafel immediately.

Steps:

• Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
• Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
• Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
• Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
• Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

Steps:

• Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender.
• Process until mixture is coarsely pureed and transfer to a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
• Preheat oven to 400 degrees.
• Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
• Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
• To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.
• Enjoy!

Steps:

• Combine garbanzo beans, parsley, cilantro, onion, garlic, eggs, jalapeno, flour, olive oil, cumin, coriander, baking soda, and salt in the bowl of a food processor; process until mixture is coarsely pureed. Transfer falafel mixture to the refrigerator for 30 minutes to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove falafel mixture from the refrigerator. Add more flour if needed, 1 tablespoon at a time, and form into 20 small patties. Place patties on a baking sheet.
• Cook in the preheated oven until patties are golden brown and feel dry to the touch, but still give a little when you press the middle, about 25 minutes.