I try not to deep fry too frequently in my kitchen. I generally shallow fry Falafels using Appe pan, but last week, I thought of baking them on my mini muffin pan.
2 cups chickpeas/kabooli chana, soaked overnight
1 cup onions, roughly chopped
1 garlic clove, roughly chopped
1 tsp turmeric powder
salt to taste
1/2 cup Italian Parsley or cilantro
2 tbsp white sesame seeds
2 tsp baking powder
2 tsp cumin powder
1/2 tsp baking soda
1 zucchini, grated
You will also need,
Cooking Spray such as Pam
1. Soak chickpeas overnight. Drain completely. Grind with onion, Italian parsley or cilantro, turmeric powder and salt. Add just a little water (about 1/4 cup) as needed for grinding.
2. Stir in white sesame seeds, baking powder and baking soda. Stir well.
3. Preheat oven to 350F
4. Spray cooking spray such as Pam over mini muffin pans. Spoon in the falafel batter. Spray oil over top of the batter.
5. Bake for 30 minutes. Increase oven temp to 400F. Bake more for 15 minutes.
6. Take the muffin tray out. Nudge the falafels with a butter knife if needed.
7. Serve with hummus or tzatziki sauce and/or pita bread with salad.
1. Traditionally, these falafels are deep fried.
2. This recipe gave me about 30 mini muffin sized falafels.
3. You may add green chilies or chili powder to adjust heat per your liking.