Do you ever have those weeks where you worked more than you wanted to, you socialized more than normal, you went away for the weekend, you didn't have time to think, let alone cook?
What happens in your food brain (that's a thing, I'm starting it now, so it's a thing) when those weeks roll around? For me, it's take-out, cocktails, restaurants, more take-out. I would be feeling sloth-like and indulgent. In fact, I am feeling sloth-like and indulgent, and it has been all take-out and cocktails (I know, poor me), but now I'm ready for a salad. A big salad. An Elaine Benes style Big Salad. I want to slow it down, get in the kitchen, make some mess and come out with something fresh, wholesome and tasty.
Enter the baked falafel. Herby, yet substantial, these morsels of chickpea goodness are exactly what you need after a crazy week. They are easy to make, they taste great, and they feel good in the ol' bod. They aren't deep fried, they aren't greasy, and they don't take a long time from start to finish. In a word, these are perfect.
Adapted from, Can you stay for dinner?
1 15oz can chickpeas
2 Tbsp flour
1/4 cup cilantro, chopped
2 cloves garlic, minced
1 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
salt and pepper to taste
- Preheat the oven to 400 degrees F
- Combine all ingredients in a food processor and pulse until well blended.
- Shape the mixture into equal sized balls. I used a spoon to scoop, and pressed it all together in my hands. Be gentle, as the mixture can be a bit crumbly.
- Place on a baking sheet, and bake for approximately 18-20 minutes.