Baked Falafel

It’s an inherent problem with my cooking – I don’t measure. It’s not entirely my fault. I was raised with recipes that featured such standard units of measure as the glob, the glunk, and the dollop. Recipe instructions included items such as “add milk till it looks wet”. And even now I drive my husband crazy with recipes where the important parts are unmeasured and unrecorded.

Today I tried to make a baked version of falafel. We love middle eastern food here, so it should have been great, except that I didn’t measure the water or spinach and they turned into just little baked balls. I was about to toss them out and make cereal for dinner when my son requested them with salsa. I figured it couldn’t hurt and tried one too. They make great salsa bites!

Baked Falafel (better as salsa bites)

1/2 white onion

2 tsp garlic powder

1.5 cup cooked chickpeas

2 tsp cumin

Salt to taste

1/2 cup cilantro

1/2 cup spinach leaves

2 Tbsp olive oil

Water if needed.

Put everything in the food processor and blend till crumbly. Add water if needed. Form balls and place on a parchment- lined baking tray. Solar cook 1-2 hours till browned.


Rating: Recipe failure. I need to work with this till it tastes better. In the meantime, it’s not a bad appetizer with salsa!

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