Baked falafel with pineapple salsa and my all time favorite yogurt dip made a satisfying full meal. I had some salad along and it was absolutely a treat – a healthier one. Have you ever tried baking falafel, if not! try skipping that wok full of oil in the kitchen and get a baking tray.
You might feel that the baked falafel won’t be as great as fried ones, and the answer is yes! It’s not as great as fried one. But but but — it is very close, I mean the flavours are absolutely great. The texture is crispy outside and with soft fragment inside. The only thing I felt was that the patties were little dry. But when combined with pineapple salsa and yogurt dip; I did not feel any part missing in my falafel.
Remember when indulging in Baked falafel, you will be cutting down on consuming all those extra calories. And that is a big plus point. Avoid deep frying food, whenever possible. The oven in your home is a magical box, try making maximum use of this.
My Nitya loves this hung curd dip and salsa combo; Yatu is a big fan of fried type of snacks, and they both enjoyed and relished though Pranav missed pita bread, but it was a happy family time. Soon, I will be posting a pita bread recipe as I make really good pita and I have not yet shared it with you all.
These are two healthy dip recipes which can be very interesting when served with other snacks too. Here is link to some interesting dips and sauce blog post. You might like
1 . 2 cups chickpeas (soaked overnight, rinsed, and dried)
2. 2 to 3 garlic cloves
3. 1 small onion
4. 1 tablespoon cumin
5. 1 cup chopped fresh coriander
6. 2 to 3 green chillies
7. 1 teaspoon paprika
8. 2 tablespoon of all purpose flour or chick peas flour for a healthier falafel
9. 1/4th teaspoon baking soda
10. 1 tablespoon fresh lemon juice
11. 1½ teaspoons salt, according to the taste
12 .½ teaspoon black pepper
13. 1/4th cup tahini
14. 4 tablespoons olive oil to grease the baking trays
Preheat the oven to 375°F: Brush or rub a baking sheet with a thin layer of oil.
Combine all the ingredients in a food processor, (except baking soda and flour)
Pulse until the ingredients are mixed: Pulse the food processor 10 or 12 times, until the chickpeas are chopped and all the ingredients are mixed.
Taste the mixture and test the seasoning , if required add more herbs, spices, or lemon juice.
Add the baking powder: Sprinkle the baking powder and flour, if using, over the mixture.
Continue pulsing until the mixture starts to come together. You can completely puree the mixture if you like, but I prefer to leave it fairly chunky.
The falafel mixture can be transferred to an airtight container and can be kept in the fridge for up to 5 days. Refrigerating also helps the mixture firm up and be less crumbly when baked. You can also bake the falafel right away.
When you are about to bake: roll the falafel into balls using your hands. The exact amount doesn’t matter, just make sure that all your falafel balls are roughly the same size so they bake at the same rate.
Press the balls into patties: Transfer the falafel balls to the baking tray and gently press into patties roughly 1/2-inch thick. Pressing the patties increases the surface contact with the baking sheet and makes the baked falafels crispier. If the patties break a little as you press them, just pat them back into shape.
Brush the tops with a little more olive oil. Bake for 25 to 30 minutes, flipping the falafel midway of baking time through: The falafel are fairly delicate (especially if you skipped the flour), so be gentle when flipping them. If one does fall apart, just press it back together with the back of your spatula. When finished cooking, the falafel should be golden brown on both sides and feel dry to the touch, but still give a little when you press the middle.
Serve hot, to Reheat cooked falafel for 30 seconds in the microwave before serving. Enjoy !