Having lived in Dubai for almost 6.5 years now, I’ve developed a taste for middle eastern food. I love grabbing my mezzeh platter with vine leaves, hummus, falafel (whenever I hear that they’re baked, my eyes pop) and more.
I love chickpeas! I made this yummy meal two weeks back for lunch. I’ve used whole wheat wraps (homemade, just water and wheat), home baked falafel, my favourite asparagus as my side, and some apple cider vinegar pickled veggies that you see. This was to die for! What you don’t see here is an indulgent tahini and yogurt dip that I also made with it. Match made in health heaven I say… But hey! This may not be ideal for everyone. I’m not scaring you but informing you. For instance, I don’t do too well with wheat but sometimes I eat it. Then I balance or measure my nutrients for another meal. Ask me if you need help.
Here is the baked falafel recipe:
1/2 cup of chickpeas (soak overnight and they become a cup)
2 chopped garlic cloves
1 small onion, quartered
1 tablespoon cumin, little cayenne, salt
1 cup chopped fresh parsley or coriander
½ teaspoon black pepper, plus more to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil (you can use tahini to increase creaminess, I’ve not)
Mix the ingredients in a mixer/blender/processor.
Make a soft dough like batter out of it. Then use the dough to make soft small balls; flatten a bit.
Preheat oven to 200°
Use a butter paper on a tray and spread out the flattened falafel cakes.
Put it in the oven. I usually take 40 mins for them to cook. It depends on the oven. Look for it to turn sligthly brown.