August 13, 2013

Spicy Baked Falafels

These days, one of the utensils in the house that gets used a lot seems to be the mini-muffin pan. Snacks and finger food are a lot easier to bake in these and saves me a lot of time and effort of deep-frying. I have baked falafels before, and now I adapted the recipe some more. Loved how they turned out! 



Ingredients (For 24 falafels):  Chickpeas - cooked 2 cups; Egg - 1; Tahini - 1 tbsp; Onion - 1/2 diced finely; Cilantro - minced 1 tbsp; Garlc - 2 cloves minced; cayenne pepper - 1tsp; Cumin - 1/2 tsp powdered; Salt & pepper - to taste; olive oil - 1 tsp;  Water - as needed.
  • Pre-heat the oven to 375F
  • Coarsely blend the cooked chickpeas in a food processor. Transfer to a mixing bowl
  •  Add all the rest of the ingredients with the chickpea and mix them thoroughly
  • Take about 1- 1.5 tbsp of this mixture and add to each well of the muffin pan. Pat down a little
  • Bake for about 20 minutes till they are golden
  • Serve hot with a sauce on the side
I am sending this recipe to What's with my cuppa? hosted by Nandoo's kitchen and to Bake Fest hosted by Manjula, an event started by Vardhini.
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