Baked Falafel

Honestly?  I've never tried falafel before.  I've heard epic tales of people who would swoon at the very thought of a falafel ball but personally I think "falafel" sounds too much like "farfalle" and that reminds me of the time that I puked after I ate at Tucci's.  Yeah, my list of favorite foods has become substantially shorter with every pregnancy.  Anyway, back to falafel.  I ran across a recipe that actually sounded pretty good.  So I tried it.  And this one, is a keeper.  It really was heavenly.

Baked Falafel

1 15 ounce can garbanzo beans, drained and rinsed

1 small onion, finely chopped

2-3 garlic cloves, chopped or minced

3 tablespoons fresh parsley, chopped

1 tablespoon cilantro, chopped

1 teaspoon lemon juice

1 teaspoon olive oil

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon dried red pepper flakes

2 tablespoons wheat flour

1 teaspoon baking powder

salt and pepper to taste

Preheat oven to 375 degrees.  Drain and rinse the garbanzo beans.  Put in a medium bowl and smash with a fork.  Add the rest of the ingredients and mix well.  Form into small balls, about 1 1/2 inches in diameter and flatten slightly.  Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).  Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce, and/or cucumber.