Every collegiette™ knows that a diet of spaghetti and tomato sauce or the all-too-often Espo’s doughboy can’t last forever. If you’re stuck in a cooking rut, look to this blog for weekly inspiration of Scribner-tested and HC-approved meals!
Looking for something quick, healthy, and delicious to make for dinner? Why not add falafel to your arsenal? We know it seems time-consuming but we promise this exotic dish is easier than it sounds!
What you’ll need:
- 1 15-ounce can garbanzo beans ?(or chickpeas)
- 1 small onion,
- 2-3 garlic cloves
- 3 tablespoons fresh or dried parsley
- 1 tablespoon cilantro, chopped
- 1 teaspoon lemon juice?
- 1 teaspoon olive oil?
- 1 teaspoon coriander?
- 1 teaspoon cumin?
- 1/2 teaspoon dried red pepper flakes?
- 2 tablespoons flour?
- 1 teaspoon baking powder?
- Salt and pepper to taste
First, you’ll need to drain and rinse your can of garbanzo beans. Then, add the beans to a blender or food processor and lightly blend. Mashing the beans with a fork will do if you’re lacking in the small appliances department. Next, add in all other ingredients.
And Blend.
Then, preheat the oven to 375 degrees, and begin making small rounds with your newly blended mixture. Rounds should be about 1 1/2” in diameter, and slightly flattened.
Add falafel rounds to oven.
And bake for roughly 15 minutes on each side, or until golden and crispy.
Serve your finished falafel with toasted pita bread and quinoa, or any grain or vegetable you have in the house.
Alternative Tip: If you like your falafel fried, place the rounds in a pan with a light coat of olive oil, and brown them for about four minutes on each side.
Did you like this recipe? Let us know in the comments!