The first time I made falafels years ago, I had fried them in a skillet with a little oil. While I love that pan-fried crisp texture, I very much prefer the baked version nowadays. For my friend’s Mediterranean-themed dinner, I decided to recreate my favorite falafel sandwich from Crisp called the “Crisp Mediterranean” which is served with eggplant, sun-dried tomato spread, Parmesan flakes and garden greens in a warm pita pocket. We made Baba Ghanoush, Sun-Dried Tomato Spread, and Tahini Yogurt and assembled our sandwiches with pita, Parmesan flakes, tomatoes, cucumbers, red onions, and lettuce.
Baked Falafel (adapted from the recipe by Macheesmo)
Yields: 20 falafel patties
- 2 15oz cans chickpeas (garbanzo beans), drained
- 1/2 C red onion, minced
- 1/4 fresh parsley, minced
- 4 cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp salt
- 1 pinch cayenne pepper
- 1 tsp freshly ground black pepper
- 2 T flour
- 1 tsp baking powder
- 1 T olive oil
- optional: pinch of red chili flakes and paprika to add more heat!
- pita pockets, halved
- Roma tomatoes, sliced
- cucumber, sliced
- butter lettuce, torn
- red onion, julienned
- Optional toppings: Baba Ghanoush, Sun-Dried Tomato Spread, Tahini Yogurt, Tzatziki, feta crumbles, Parmesan flakes
Preheat the oven to 400°F.
Mash the chickpeas in a mortar and pestle, or with a fork until thick and pasty. Fold in all the other ingredients and mix thoroughly.
Line a baking sheet with aluminum foil and drizzle with some olive oil. Roll the mixture into balls (using about 2-3 tablespoons) and then flatten slightly. Line the patties on the baking sheet and drizzle some more olive oil on each.
Roast for about 20 minutes, flipping once halfway.
Cut the pitas in half and place in the oven for a few minutes until slightly toasted. Cut the tomatoes and cucumbers into slices, julienne red onions, tear the lettuce and prepare any other spreads and sauces to assemble a delicious falafel sandwich! Suggestions include: Baba Ghanoush, Sun-Dried Tomato Spread, Tahini Yogurt, Tzatziki, feta crumbles, and Parmesan flakes.