I love felafel along with almost all other Greek/Mediterranean food. I finally made some felafel and froze the extras for another day. These were perfect for throwing into lunch, whether it be a salad or in a sandwich.
Felafel
Sugarcrafter
- 1 (15 ounce) can chick peas
- 3 cloves garlic, finely minced
- 1 tsp onion, finely minced
- 3 Tbsp fresh cilantro, roughly chopped
- 1 tsp lemon juice
- 1 tsp crushed red pepper
- 1 Tbsp flour
- 1 tsp baking powder
- 1/2 cup breadcrumbs, divided
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Drain the beans completely, and then place them in your food processor along with all ingredients except for the breadcrumbs. Pulse a few times just until well-blended, and then spoon into a medium-sized bowl. Add the breadcrumbs and combine.
Form the mixture into small balls and flatten them slightly. Bake for 12 minutes and then flip and bake for another 12 minutes.
