Egyptian Baked Falafel 

Food is deeply personal and becomes rooted in us at a very young age. For most of us, our comfort food  is what we grew up eating. The special meals our mothers made for us in celebration, or even just the simple daily meals we ate together as a family. Falafel is definitely one of those foods I absolutely love.

They are essentially a bean fritter made from chickpeas or broad beans, originating from Egypt. They were first discovered and made around 400AD by the native christians of Egypt, as a replacement for meat, during Lent. They are primarily made from beans, so they are a good, cheap source of protein, and their popularity spread throughout the Middle East to countries like Lebanon, Syria and Iraq. Today they can be found around the world, in most cities, such as London, often in the form of street food and sold in kiosks.

This recipe is tried and true. It is simple, delectable and authentic. Follow the method carefully to ensure that they are light and won’t fall apart when baking.

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Ingredients: 

1/2 cup Walnuts
1 can Chickpeas
1 small red Onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 tsp baking powder
1 tsp Cumin
pinch Himalayan salt
2 tbsp fresh Lemon juice
1/2 cup coarsely chopped Parsley
1/2 cup coarsely chopped Coriander
1/4 cup of Olive oil

Method:

Pre-heat oven to 375°. Line a tray with baking paper and cover with a drizzle of olive oil. Blend the walnuts in a food processor for about 30 seconds. Add in the chickpeas, red onion, garlic, baking powder, cumin, salt, lemon juice, coriander, parsley and olive oil. Blend the ingredients together, occasionally smooshing down the sides until the mixture is slightly well combined but still a little chunky. Using your hands or small scooper, form small balls of falafel and place on the sheet to flatten them into circular shapes. Brush the top of each one with olive oil and bake, turning them every 5 minutes, until falafels are evenly brown, for a total of 10 minutes.  

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To assemble: Drizzle the tahini dressing (check out the recipe for this on the blog too) over the falafel and any salad of your choice. My go to salad with falafel is tabbouleh!

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