Homemade Baked Chickpea Falafel

Falafel is a traditional Middle Eastern street food that is popular in the West too. I've never found that restaurants in my city offering falafel satisfy my craving for these little bites, so what to do except make my own. Typically deep-fried and sometimes made with chickpeas that have been soaked for at least 12 hours but that aren't cooked before using, I always prefer cooking my chickpeas. I bake them rather than frying for a healthier alternative. They really are easy to make. All you need is a food processor, a baking sheet, and a bit of patience shaping them into little balls of goodness. They are not as crispy as the deep-fried version, but I really prefer the texture and goodness of baked falafel without all the grease and fuss. I also like to spice mine up for extra flavor.

Falafel may be served as an appetizer along with the lemon tahini sauce that I consider essential to the falafel experience. Or serve as part of a meal, with some lemon tahini sauce, flat breads if you please, a side salad and cooked grain, such as quinoa or rice.

Homemade Baked Chickpea Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 21, 2017 Warm spiced chickpea falafel — baked instead of fried, and served with a creamy, tangy and nutty lemon tahini sauce Print this recipe Falafel: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 shallots, chopped 2 cloves garlic, minced or crushed small handful of fresh parsley, trimmed and chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon paprika 2 red or green chilies, seeded and finely chopped 1 teaspoon baking powder 2 teaspoons sesame oil sea salt and ground black pepper to taste Lemon tahini sauce: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender — 1 to 1/2 hours. Drain and transfer to a food processor. Line a baking sheet with parchment paper and set aside. Add the remaining falafel ingredients to the food processor and process until smooth. The mixture should be thick and fairly dry, but if necessary, add a bit more oil. If it is too moist, add a bit of chickpea flour. Chill in the refrigerator for 30 minutes. Shape the chilled falafel mixture into small 1-inch balls and transfer to the prepared baking sheet. Bake in a preheated 375° oven for 40 minutes or until golden brown, turning them part way through the baking time. While the falafel is baking, prepare the tahini sauce. Whisk together all of the ingredients in a medium bowl until creamy. Add water as needed to thin out the mixture. Serve the falafel hot with the lemon tahini sauce on the side. The falafel can be served in pita pockets with chopped tomato and dill pickle along with the sauce. As an alternative to the lemon tahini sauce, you can serve falafel with a yogurt sauce made by whisking together 1 1/4 cups plain yogurt, 1/4 cup tahini, juice from 1 large lemon (3 tablespoons), and sea salt and fresh ground black pepper to taste. You may also wish to serve the falafel with hummus, cooked quinoa and salad for a complete and satisfying meal. Makes 18 to 20 falafel

I'm sharing this with My Legume Love Affair, hosted this month by Archana of The Mad Scientists Kitchen.

Other falafel recipes to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Sweet Potato Falafel
Baked Pumpkin Falafel with Tahini Lemon Sauce

On the top of the reading stack:
August 1914: A Novel: The Red Wheel I by Solzhenitsyn

Chia Muffins {Vegan}

Muffins are a great way to start the day, especially if you are in a rush and need to get out the door quickly. They can also be a healthy and satisfying between-meal snack. These muffins contain very little sugar in addition to coconut, the goodness of chia seeds — that also adds a pleasant texture — and tangy lemon. Even if you are not a baker, muffins are virtually foolproof, so long as you follow a few basic principles. Always measure the dry and wet ingredients separately, and take care not to overmix your batter as the muffins won't rise properly if overmixed — instead of light and airy muffins, you'll end up with disappointingly dense muffins.

I shared a few of these with my landlady, and if she hadn't been told afterwards, she would not have known they are completely dairy and egg free. I don't eat eggs, and although I'm not strictly vegan, I don't have milk on hand. Turns out coming up with vegan alternatives is not very difficult and the dairy won't be missed.

Chia Muffins {Vegan}

Recipe by Lisa Turner Published on November 13, 2017 Light, moist and simple vegan chia seed muffins with coconut and lemon Print this recipe Wet ingredients: 1 cup coconut milk zest from 1 lemon 4 tablespoons lemon juice 3 tablespoons chia seeds 2/3 cup coconut or brown sugar 2/3 teaspoon vanilla Dry ingredients: 3/4 cup whole wheat or spelt flour (I used spelt) 1/2 cup unbleached white or soft spelt flour (I used spelt) 3 tablespoons dried grated unsweetened coconut 1/2 teaspoon turmeric 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon sea salt Instructions: Grease 12 standard size muffins cups. Set aside. Combine the wet ingredients in a medium bowl and refrigerate for at least 1 hour. In a large bowl, whisk together the dry ingredients. Make a well in the centre of the dry ingredients and pour in the moist ingredients. Stir until just combined. Spoon the batter evenly into the prepared muffin tin. Bake in a preheated 350° oven for 25 minutes, or until a cake tester inserted in the middle of a muffin comes out clean. Let sit in the pan for 5 minutes and then gently remove and cool on a wire rack. The muffins are lovely when served warm, and any leftovers can be stored in a sealed container for a few days or longer if kept in the refrigerator. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Kitchen:
Gluten-Free Vegan Gingerbread Muffins
Classic Blueberry Muffins
Vegan Morning Glory Muffins
Spiced Pear Muffins - Vegan

On the top of the reading stack:
August 1914: A Novel: The Red Wheel I

Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)

Mor Kali is a traditional South Indian dish that comes together in hardly any time at all. No chopping required. It's delicious served just as is when cut into squares and makes for a healthy and easy breakfast. It can also be served for lunch, as a snack or side dish. Somewhat gooey and tangy, the spices really kick up the flavor here. It rather reminded me of a set porridge or mashed potatoes, though this is really quite a unique dish. I've made it before, but this time I did more research and it came out better than the first time I made it. Traditionally, it is made with buttermilk, but I used full fat yogurt instead.

Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)

Recipe by Lisa Turner Cuisine: South Indian Published on November 7, 2017 Simple and creamy spiced rice flour and yogurt porridge fried until golden brown — a delicious breakfast or light dinner idea Print this recipe Ingredients: 1 1/2 cups brown rice flour 2 2/3 cups whole fat yogurt 1 1/2 cups water, or as needed juice from 1 lime (2 tablespoons) 1 teaspoon sea salt 1/2 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon kalonji (nigella or black onion) seeds (optional) 1 tablespoon split urad dal, rinsed 1/4 teaspoon asafetida 2 to 3 green chilies, seeded and finely chopped small handful of fresh or dried and crumbled curry leaves 2 to 3 dried whole red chilies, crumbled Instructions: Lightly oil a 8 x 8 inch baking pan. In a medium bowl, combine the rice flour and yogurt. Pour in enough water until you have a batter that is a bit thinner than a pancake batter. Add the lime juice and salt, and stir until well combined. Heat a few tablespoons of oil or ghee in a large non-stick skillet over medium heat. When hot, toss in the mustard seeds, cumin seeds, kalonji seeds if using, and urad dal. Stir for a few minutes, then add the asafetida, chilies and curry leaves, and stir for another minute. Now add the dried red chilies, stir for another few minutes, and then pour the batter into the pan. Stir the mixture constantly until it thickens and the mixture does not stick to the spoon. Cover and cook for another 5 to 10 minutes until a golden crust forms on the bottom. Transfer to the prepared pan, let cool for 5 minutes, cut into squares, and serve warm. Makes 4 servings

Other recipes with rice flour:

Indian Rice Flour Pancakes
Indian Lentil and Rice Pancakes
Rice Muffins

Chickpea Flour Scramble

If chickpea flour isn't already an essential ingredient in your pantry, you should start adding it. Made by grinding raw chickpeas, the protein and nutrient rich flour binds much better than most other gluten-free flours — even without eggs or oils — making it a versatile ingredient in vegan baking.

One of the most interesting examples of the versatility of chickpea flour is that, by combining it with water and a little baking powder, it can be used as a beaten egg itself. I have lost the taste for eggs themselves, but with chickpea flour I can make a simple and quick vegan "scrambled eggs" with all the taste and texture of the scrambled eggs that I used to enjoy all the time years ago.

Scrambled eggs or chickpea flour is always more interesting with an assortment of vegetables and seasonings — especially mushrooms. But the vegetables — like the seasonings — that I used in this recipe are only a suggestion — use whatever you have on hand, like diced red pepper, spinach, or whatever suits your fancy. The chickpea flour batter itself can be made ahead of time and refrigerated overnight to make a scramble in no time the next morning.

Chickpea Flour Scramble

Recipe by Lisa Turner Published on November 2, 2017 Easy vegan "scrambled eggs" made with chickpea flour Print this recipe Batter: 1/2 cup chickpea flour (besan) 1/2 cup water or almond milk 1/2 tablespoon nutritional yeast (optional) 1/2 teaspoon baking powder Vegetables and seasonings: 1 shallot, finely chopped 1 jalapeño, seeded and finely chopped 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon sea salt, or to taste 6 to 8 button mushrooms, chopped Instructions: Begin by making the batter. Whisk together the chickpea flour, water, baking powder and nutritional yeast if using until frothy. If too thick, add a little more water. Set aside. In a skillet, heat a few teaspoons of oil over medium heat. When hot, add the shallot and sauté for a minute or two to soften. Add the jalapeño, turmeric, cumin, paprika, salt and mushrooms. Cook, stirring, until the mushrooms begin to soften and reduce in size. Now pour the batter over the vegetables and cook until it begins to resemble a pancake. With a spatula, break the pancake apart and scramble. Cook, stirring, until the scramble has set. To fill out this brunch, serve with mushroom bacon and toast or potatoes. Makes 2 servings

Other recipes featuring chickpea flour:
Vegan Chickpea Flour Omelette with Vegetables
Chickpea Flour (Besan) Crêpes with Spinach
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pissaladières with Caramelized Fennel & Onions