Ingredients with Measurements:
- 1 can chickpeas, drained and rinsed
- 1/2 cup roasted red peppers, chopped
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, roasted red peppers, onion, garlic, parsley, flour, cumin, salt, and black pepper. Pulse until mixture is well combined but still slightly chunky.
3. Using your hands, form the mixture into small balls, about 1 1/2 inches in diameter.
4. Place the balls on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the balls.
6. Bake for 20-25 minutes, or until the falafel is golden brown and crispy on the outside.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 12 falafel balls
Nutritional information:
- Calories: 85
- Fat: 3.5g
- Carbohydrates: 11g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Canned chickpeas can be substituted with dried chickpeas that have been soaked overnight and cooked until tender.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh red bell peppers.
- Parsley can be substituted with cilantro or mint.
Variations:
- Add 1/4 teaspoon of smoked paprika for a smoky flavor.
- Add 1/4 cup of crumbled feta cheese for a tangy flavor.
- Add 1/4 cup of chopped kalamata olives for a salty flavor.
Tips and tricks:
- To make the falafel mixture easier to handle, refrigerate it for 30 minutes before shaping into balls.
- If the falafel mixture is too wet, add more flour, 1 tablespoon at a time.
- If the falafel mixture is too dry, add more olive oil, 1 tablespoon at a time.
Storage instructions:
- Store leftover falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat falafel, preheat oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the falafel on a bed of lettuce with a dollop of tzatziki sauce.
- Serve the falafel in a pita pocket with hummus and sliced tomatoes.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
- Tzatziki sauce
Pairings:
- Serve with a side of tabbouleh salad or roasted vegetables.
Suggested side dishes:
- Tabbouleh salad
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the falafel balls are falling apart, the mixture may be too wet. Add more flour, 1 tablespoon at a time, until the mixture holds together.
- If the falafel balls are too dry, the mixture may need more olive oil. Add more oil, 1 tablespoon at a time, until the mixture holds together.
Food safety advice:
- Make sure to cook the falafel thoroughly to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Falafel is a Middle Eastern dish made from ground chickpeas or fava beans that are shaped into balls and deep-fried.
Flavor profiles:
- The roasted red peppers add a slightly sweet and smoky flavor to the falafel, while the cumin and garlic add a savory and earthy flavor.
Serving suggestions:
- Serve the falafel as an appetizer or main dish with a side of hummus, tzatziki sauce, or tahini sauce.
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Region: Middle Eastern