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.