LB and I have restarted Phase 1 of South Beach Diet and are in the middle of week one. (We will be doing two weeks) We were both feeling like we needed to get back on track again so Phase 1 should do that.
I’ve been craving falafel.
The falafel mix that I usually use had potato starch in it and every recipe I could find used wheat flour to thicken and bind the chick peas together. Also? I really wasn’t into pulling out the Fry Daddy. It’s such a mess!
I figured I’d head on over to my favorite repository for all things South Beach. Kalyn’s Kitchen. Kalyn had a recipe for Baked Falafel (score!) but she also used wheat flour. (boo..) but! one of the comments mentioned chick pea flour (score!)
Turns out Kalyn modified a recipe from Epicurious so even though this is super similar to Kalyn’s recipe, I think I’m ok to post my modifications as a recipe and not just a recipe hack.
I was going to double her recipe because I wanted to make use of an entire bag of chickpeas, but a bag is more than twice the recipe so I ended up modifying a few other things as well. Mostly my method is different because I couldn’t fit everything into my food processor at once and I also think I left the chickpeas a little chunkier than she did.
At any rate, here it is.
- 1 lb dried chickpeas
- 1 medium onion
- 1 cup parsley leaves, loosely packed
- 1 cup cilantro leaves, loosely packed
- 7 - 8 cloves garlic
- 2 tsp ground cumin
- 2 tsp baking powder
- ¼ to ½ cup chickpea flour
- 1 tsp salt
- Soak dried chickpeas overnight in cold water. Cover with at least 2 inches of water
- Drain chickpeas and pulse in a food processor until ground but not pureed. You will need to do this in batches. Put ground chickpeas in a large mixing bowl.
- Put the parsley and cilantro in the food processor and pulse until finely minced. Add to the chickpeas.
- Cut the onion into large chunks and put it and the garlic in your food processor. Process until pureed and add to chickpea mixture.
- Add the cumin and baking powder and salt to the mix and combine.
- Add enough chickpea flour to the mix so that the mixture will hold together. I needed ½ cup, but you may need more or less.
- Refrigerate for at lease a few hours. I chilled mine for about 8 hours.
- Preheat oven to 400 degrees.
- Spray a baking sheet with spray oil or line with parchment paper.
- Form a little more than a tablespoon of the mixture into balls and then flatten into patties about ½ inch thick.
- Drizzle with olive oil.
- Bake for 20 minutes, stopping ½ way through to flip the patties over.