Baked Falafel, Curried Green Onion Hummus & Green Goddess Garlic Dressing All in a Lettuce Wrap!

Christina Galioto


Whew! Tonight was a long one!! I just made the BEST falafel I’ve ever had with this recipe from Appetite For Reduction. I used a basic hummus recipe except I added curry powder, scallions, and some hot sauce to the food processor along with everything else. The secret to yummy low-fat hummus is to reserve a little bit of the chickpea liquid and use that instead of oil 😉 The dressing is one I make over and over again! Herby, garlicky, tangy, and lusciously vibrant!! Try it out and enjoy the taste of parsley in your homemade falafel. Yummmmy.

Ingredients

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 cloves garlic
  • 1/2 small white onion, chopped roughly (about 3 tablespoons)
  • 1/2 cup loosely packed fresh parsley leaves
  • 2 teaspoons olive oil
  • 2 teaspoons hot sauce
  • 3 to 4 tablespoons chickpea flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt, or to taste
  • Several pinches of (freshly ground) black pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Pulse the chickpeas and garlic in a food processor. Add the onion, parsley, olive oil, and hot sauce, and blend until relatively smooth, scraping down the sides if necessary to make sure you get everything.
  3. Transfer the mixture to a mixing bowl. Mix in the 3 tablespoons of chickpea flour, cumin, coriander, paprika, baking powder, salt and pepper. The mixture shouldn’t be mushy but firm enough to shape into balls. If it doesn’t seem firm enough, add a tablespoon of chickpea flour.
  4. Spray a baking sheet with nonstick cooking spray.
  5. Form the mixture into walnut-size balls, then flatten a bit into patties. Place on the baking sheet.
  6. Bake for 16 to 18 minutes; they should be browned on the underside. Remove the falafel from the oven, spray them with a little cooking spray, then flip the falafel and bake for 8 to 10 more minutes.

They’re now ready to serve; try some of these options for serving: arugula or other salad greens; chopped or sliced tomato; diced or sliced cucumber; sliced red onion; lemon wedges; chopped fresh parsley or cilantro; or throw em in a lettuce wrap like me!

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