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Friday, February 17, 2017

Falafel Bites



Have you, after many years of doing something, ever had to change the way you do it because of something out of your control? That’s me with cooking and adult onset food allergies.

There are so many degrees of food allergies, and I consider myself blessed that as obnoxious as mine are, at this stage in life I’m not likely to die from something I eat. However I have had to re-learn many things – such as how to cook safely for myself.

If you’ve been following me you’ve heard me mention this before, if you’re a new reader – welcome, so glad to have you on board! I’ve been questing to gain control of this out of control aspect of my life, and to do so I’ve purchased more than a good number of cookbooks. This recipe for falafel bites with red sauce is a take off of something I found in one of those wonderful cookbooks.  

FALAFEL BITES
2 cans – 15oz each, chickpeas – drained & rinsed
½ c flour
½ c chopped fresh parsley
1 egg
¼ c minced white onion
1 lemon juiced
2 tbsp minced garlic
½ tsp kosher salt
2 tsp ground cumin
½ tsp paprika
¼ c vegetable oil
1 jar marinara sauce (or homemade if you have it)

  • Pre-heat oven to 400’F
  • Spray baking sheet with non-stick spray
  • Combine chickpeas, flour, parsley, egg, lemon juice, minced onion, garlic, cumin, ½ tsp salt, paprika in food processor
  • Blend well
  • Shape into 1” balls
  • Heat oil in large skillet over medium-high heat
  • Fry balls in batches until browned
  • Place on baking sheet
  • Bake 8-10 minutes
  • While baking, warm red sauce in pot on stove
  • Serve falafel bites warm with warm red sauce

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