Oven Baked Falafel with Zhoug
Source: Aubrey Reuben, Foodwise Intern
This recipe was developed for Foodwise Teens.
Tools: Large strainer, cutting board, knife, can opener, measuring cup, mortar and pestle, large baking sheet, zester, large mixing bowl, fork
2 cans of beans (such as garbanzos, or whatever you have on hand)
1 cup various soft herbs (i.e., dill, parsley, cilantro, chives)
3 cloves garlic
2 tablespoons olive oil
3 tablespoons flour
2 teaspoons baking powder
1 bunch mint
3 leaves chard
1 bunch parsley
½ cup olive oil
Salt and spices (i.e., cumin, coriander, paprika)
Turn on the oven to 375 degrees F.
Rinse the beans in a large strainer. Then mash them in a large mixing bowl with a fork.
Finely dice the herbs, onion, and garlic. Add to the bowl of beans.
Crack egg into bowl.
Add salt and spices to the bowl and mix really well.
Taste a small piece to test for seasoning. Add more salt if necessary.
Once you like it, mix in flour and baking powder.
Form into even balls/patties and place on an oiled baking sheet. Make sure the falafel are all evenly covered in olive oil. Cook in the oven for 20 minutes, then flip and cook for another 10 minutes.
While the falafel are cooking, make the zhoug. Finely dice the mint, chard and parsley. Mash the herbs with the ½ cup olive oil, salt and lemon zest with a mortar and pestle. Serve with the falafel to dip or drizzle.