Baked Mini Falafels!

A healthy twist on a Mediterranean favorite!

What You'll Need:
1 can (15 oz) of chickpeas, drained and rinsed. (I used the "Goya" brand.)
3 cloves of pressed garlic
2 teaspoons garlic
1 teaspoon baking soda
2 teaspoons cumin
2 teaspoons coriander 
1 teaspoon black pepper
1/4 of an onion *minced
1/4 cup fresh cilantro
1/4 cup fresh parsley

Optional:
Crimini mushrooms
Cucumber

FIY: Adding baking soda to the falafel makes them airier!
Why are my falafels green? The more coriander you add, the greener the falafels will become.

Directions:
Preheat your oven to 450 degrees.

After rinsing and draining your chickpeas, you want to place them in a food processor with all of your other ingredients. You going to want to mix them together until they are nicely blended and you have a soft mixture.

You then want to shape the mixture into small balls, on a baking sheet covered in wax paper.
To give the falafels a nice crust, you can brush some olive oil on top.

You're now ready to place them in the oven. After the first fifteen minutes of baking you're going to want to take them out turn them over and place them back in the oven for another 15 minutes.

How to serve:
Traditionally falafels are served in a pita bread with various vegetables and smoothered in tziki sauce.
Going the healthier route, I decided to just serve my falafels atop a bed of lettuce and julienned cucumbers and also sauteed some crimini mushrooms on the side.

Of course, I had to make the tziki sauce for dipping because it pairs fabulously with the falafel!
All you'll need is 3 tablespoons of lemon juice, 5 tablespoons of water and 1/2 cup of Tahini paste.
*Tahini paste is sold at Whole Foods, and also available at many Middle Eastern Stores. 

Voila!
Your foodie,
Gabriella Anatra