Baked falafels get an exciting and delicious Asian twist you are sure to love! 
falafels- asian style-14PicMonkey Collage1Any time a dish requires chopping, dicing, slicing, shredding, or mincing a bunch of fresh herbs, my mind immediately starts to wander back to culinary school.  An imminent sense of doom washes over my body.  I start to feel a little nauseous.  I want to run and hide.

PicMonkey Collage2You see, while in culinary school, I worked a few events to gain experience in a professional kitchen.  One of these jobs was catering a prestigious golf tournament.  Little did I know, I had volunteered to subject myself to culinary torture.

PicMonkey Collage3The first night of prep work I showed up all doe eyed and giddy, super excited to be in a professional kitchen, working a fancy pants event.  Oh, how unbelievably stupid and naive.  I spent the entire 7 hour shift removing rosemary leaves from their stems and mincing the leaves.

falafels - asian style-44I’m talking, HUGE Cambro bins overflowing with rosemary.  It looked like some rosemary farmer dropped off his crop from the past decade.  I left that night with a ginormous blood blister on my right hand.  On the bright side, I also learned a super quick way to de-stem rosemary.

falafels - asian style-69Lucky for you, while this recipe does require a pretty good amount of herbs, you can spare your precious hands, and let the food processor be your naive culinary intern work horse.

falafels - asian style-102So on to the recipe, Crispy Baked Falafels and an Asian Style of serving them.

Falafels - asian style-64This dish is fantastic, if I do say so myself.  I ate this for lunch and dinner, three days in a row.  I would have kept the stint going, but I ran out of falafels and ginger hummus… something I totally plan on fixing very soon.

flipped and rotatedThe falafels are some of the best baked falafels I have ever had.  With the perfect balance of earthy and savory flavor, they are crispy on the outside and creamy, melt in your mouth soft, on the inside.  This is because I browned them in a bit of olive oil in a cast iron skillet before transferring the entire skillet to the oven.  No worries, if you do not own a cast iron skillet, you can brown them in a regular ‘ole skillet and transfer them to an aluminum lined sheet pan to bake.

Falafels - asian style-23I decided to forgo the traditional Mediterranean way of serving these, and instead opted for Asian flavors.  The resulting salad, sandwich, or snack, packs a lot of flavor and is seriously scrumptious.falafels - asian style-144The Asian slaw is quick, easy, light and healthy, while still delivering satisfying, savory texture and taste.  Slightly sweet from the mirin and crunchy from all the shredded vegetables, it pairs wonderfully with the ginger hummus and falafels.falafels - asian style-182You are going to love this dish, I pinkie promise.  So grab your food processor, let it do all the work, and relax while you reap all the yummy benefits.  Cheers and Enjoy!

-xoxo-

Cheyanne

Crispy Baked Falafels {Asian Style}
Author: 
 
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: 12 Falafel Balls
Ingredients
  • ¼th of a medium Red Onion – roughly chopped
  • 3 cloves of Garlic
  • ½ Cup fresh Parsley leaves - packed
  • ¼ Cup fresh Cilantro leaves* - packed
  • 1 (15 oz.) can of Chickpeas – drained and rinsed
  • 1 tsp Cumin
  • ½ tsp Cayenne
  • ½ tsp Baking Soda
  • ¼ Cup Chickpea Flour (can substitute AP or gluten free flour)
  • 1 TBS Lemon Juice (about ½ small lemon)
  • ¾ tsp Sea Salt (can substitute kosher salt)
  • ½ tsp Fresh Ground Black Pepper
  • 2 TBS Olive Oil, for sautéing
  • Asian Slaw: (yield 3 Cups)
  • 1 large Carrot- shredded
  • 3 Scallions, white and green part – sliced on the diagonal
  • ¼ Red Onion – thinly sliced
  • ⅓ Cucumber – cut in ½ lengthwise, seeds removed, shredded and patted dry with paper towels
  • 2 TBS (packed) Cilantro Leaves* – roughly chopped
  • 2 TBS (packed) Flat leaf Parsley Leaves – roughly chopped
  • 1 Cup Iceberg Lettuce – shredded
  • 3 TBS Mirin, or more to taste
  • Fresh Cracked Black Pepper, to taste
  • For Serving:
  • Pita Bread
  • Ginger Dressing {inspired} Hummus
  • Other Serving Options:
  • Tzatziki
  • Jalapeno Popper Hummus
  • Tomatoes – sliced
  • Cucumbers - sliced
  • Roasted Red Peppers – sliced
  • Feta Cheese
  • Olives
Instructions
  1. Line a small sheet pan with parchment paper and set aside.
  2. In the bowl of a food processor add: red onion, garlic, parsley and cilantro. Pulse until chopped and combined, about 10 pulses.
  3. Add the chickpeas, cumin, cayenne, baking soda, chickpea flour, lemon juice, salt and pepper. Pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (You want texture and for the mixture to be slightly chunky and thick). Taste and adjust for seasoning.
  4. Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls. Place formed falafels onto prepared sheet pan and place in the refrigerator for at least 30 minutes to firm (you can let these sit overnight, just cover lightly with plastic wrap).
  5. Preheat your oven to 375 degrees F.
  6. Heat olive oil in a large cast iron skillet over medium - medium high heat*. Once hot, add falafels and cook until golden brown, 3-4 minutes. Flip and cook other side until browned, an additional 3-4 minutes.
  7. Transfer cast iron skillet to oven and bake, gently flipping over once, for 20-25 minutes, or until fully golden and cooked throughout.
  8. Remove from oven and serve warm with desired toppings.
  9. Asian Slaw:
  10. Place all vegetables in a large mixing bowl and toss to combine. Set aside until ready to use.
  11. When ready to serve, season with pepper and drizzle with mirin. Toss to combine. Taste and adjust for seasoning.
Notes
*You only need to roughly chop ingredients, the food processor will do most of the work for you.
*If you do not own a food processor, finely dice all ingredients by hand
*If you do not like cilantro, simply replace cilantro with parsley
*If you do not own a cast iron skillet you can brown these in a normal skillet, transfer them to a baking sheet with parchment paper, or aluminum foil (greased with nonstick spray), and continue baking as directed above.
*Alternatively, if you do not want to brown the falafels, you can place them directly on a prepared baking sheet, spray with nonstick cooking spray, and bake for 30-40 minutes, flipping once.
*Falafels will keep, stored in an airtight container, in the refrigerator for 5 days. To reheat, bake in a 350 degree oven for 10-12 minutes.

 

Falafels - asian style