A friend of mine posted a link to the Thug Kitchen blog, which has a very not safe for work language recipe for baked, super spicy falafel. The falafel part appealed to me greatly – the sauce, not so much. So I stuck with just the falafel and put it on whole wheat pitta bread smeared with hoummus. It was fantastic! Of course, something that’s baked and made with chopped up cauliflower is not necessarily comparable to the deep fried version, but this was totally satisfactory to me, and I thought it was a great vegetarian dinner.
I doubled the amount below so that I could have the leftovers all week long for lunch. That was a good call because I’ve been loving my lunches this week!
1 can chickpeas, rinsed
1/3 pound (150g) cauliflower
1/4 cup diced onion
1-2 cloves garlic
1 tsp olive oil
1/2 tsp all-purpose seasoning blend
2 tbsp breadcrumbs
Heat the oven to 4ooF/200C/gas 6. Lightly spray some oil on a baking sheet. Chop the cauliflower up into small pieces. Throw it in a food processor and run it until the pieces of cauliflower kind of look like rice. Mash the chickpeas in a medium bowl until they form a paste (I used the food processor again). Chop the garlic up into small pieces. Add the cauliflower, onion, garlic, oil, seasoning blend, and breadcrumbs to the chickpeas and mix. If your seasoning blend didn’t have salt in it, add a pinch. The mixture should easily form into balls. If it is too dry, add a little water. Form the mixture into balls a little bigger than a ping pong ball. Throw the balls on the baking sheet and bake them for 20-25 minutes, flipping them half way through. Both sides should be nice and golden.
Regular readers of my blog can probably detect the slight change in language. I borrowed most of the instructions from the Thug Kitchen, but cleaned up the language a tad. Please see the original recipe for a good laugh, and also for the buffalo sauce, if you’re into such things. Original recipe here.
I definitely needed to add the water to the recipe, though I wonder if it’s because all I had in the house were Panko crumbs, which are a bit larger than regular breadcrumbs. The balls were very, very fragile, and turning them during cooking proved lethal to some of them. I didn’t mind though – I scraped up all of the goodness from the baking sheet and ate it anyway. I thought these tasted great. They’re super healthy too. I served the falafel on pitta with hoummus, and a side of broccoli and sweet corn. Delicious, light, summery.Pin It