Baked Falafel Balls

By Katherine Rowe, LAc

Break out of your normal routine because this recipe is worth the effort! You’ll have enough falafel to last all week and the Lemon Tahini Sauce is lovely on sandwiches and as a veggie dip (especially broccoli). Eat with lettuce, feta cheese, pita and cucumbers and you’ll have a several days worth of falafel goodness. Very satisfying and delicious! (Taken from Moosewood Low-Fat Favorites).

• ¾ cup water
• ½ cup bulgur wheat
• 1 Tbs. olive oil
• 1 medium red onion minced
• 2 cloves garlic minced
• ¼ tsp crushed red chili flakes
• 1 ¼ tsp cumin
• 1 ¼ tsp coriander
• 1 can chickpeas
• 1 ½ Tbsp lemon juice
• ¼ cup plus 2 Tbsp breadcrumbs
• 1/8 cup fresh cilantro minced
• 1/8 cup fresh flat leaf parsley minced
• Salt to taste

1. Bring water to a boil then remove from heat. Mix in bulgur, cover and let sit 20 minutes until the water is absorbed.
2. Heat oil in a pan and sauté onion and garlic over medium heat until translucent
3. Add chili flakes, cumin, coriander and sauté 1min.
4. Combine chickpeas and bulgur in a food processer, add lemon juice, breadcrumbs, cilantro, parsley and salt. Process until just mixed. Add onion mixture and pulse until mixed.
5. Preheat oven to 400. Allow mixture to rest 15 minutes.
6. Form into 2 inch balls and place on lightly oiled sheet pan. Lightly spray balls with oil.
7. Bake 20-30 minutes.
8. Serve with Lemon Tahini Sauce : In food processer combine 1cup tahini, ½ cup plain yogurt, 2 cloves garlic, ¼ cup lemon juice, ¼ cup minced parsley, ½ tsp cumin, ½ tsp hot sauce, salt and pepper to taste. Pulse until smooth and add water if too thick.