I like making falafel at home, but sometimes I don’t make it because I don't have the time or the patience to shape each falafel. What I have been doing lately is making a whole falafel cake. I either bake it on a sheet pan or cook it in a cast iron pan. I like the cast iron result best because you get a nicer crust, but watch out it burns quickly. It just happened to me. For my toddler I made a few mini sliders. For the mixture I used soaked garbanzos and I usually add any vegetable that I have around. I served this cake with a savory yogurt sauce, roasted tomatoes and roasted eggplant.
Ingredients:
1 cup soaked dry chickpeas (the night before)
1 tsp cumin
½ tsp coriander
2 tsp garlic powder
Handful chopped parsley
1 teaspoon baking powder
¼ small onion, diced
1 cup diced mushrooms
½ tsp salt
Pepper
Olive oil to cook
Directions:
Soak the garbanzos the night before
Make sure that the water covers the chickpeas by 3+ inches. The chickpeas will grow overnight.
18 to 24 hours later, drain the garbanzos and rinse
Transfer the garbanzos to a food processor with the rest of the ingredients
My food processor is really small, so I mixed all of the ingredients in a bowl first and then process in two batches
Run the food processor until you obtain a coarse sand like mixture, dont pulse for too long, you don't want a paste like mixture
Heat a cast iron with olive oil
Flatten the mixture in the cast iron
Cook in medium heat until the borders are a little golden brown
You can check the borders, by moving the border around with a spatula
When you see the golden brown color, transfer the cast iron to the oven
Bake for about 10 minutes at 350F
Take out, slice, serve and eat
Commentaires