Baked Falafel Salad (Vegetarian Breakfast)

     Baked Falafel Salad (Vegetarian Breakfast)

      The mixture is usually deep fried, or it can be oven baked. When not served alone, falafel is often served with flat or unleavened bread, such as wrapped within lafa or stuffed in a hollow pita. Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added. Falafel is commonly accompanied by tahini.

     Falafel is a kind of vegetarian food. Falafel is made from chickpeas or fava beans. Spices are added to these. Falafel is either made into a ball, or a disc, which is then fried. The dish originally came from Egypt.Today, it is a popular form of fast food in the Middle East, where it is also served as a mezze.

    Falafel is usually served in a pita-like bread called lafa, either inside the bread, which acts as a pocket, or wrapped in a flat bread. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset.

Ingredients:

½ cup dried chickpeas

½ cup red onion, roughly chopped

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

1 teaspoon red chili powder

1 tablespoon galice, minced

1 teaspoon ground cumin

½ teaspoon baking powder

2-4 tablespoons all purpose flour (maida)

salt to taste

Dressing Ingredients:

¼ Plain Greek yogurt, quarter cup 

2 tablespoons Tahini

2 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons extra virgin olive oil

¼ teaspoon garlic, minced

1 teaspoon paprika powder 

salt and pepper to taste

Salad Ingredients:

2 cups romaine lettuce, ribbed and roughly chopped

¼ cup pickled radishes or turnips, chopped (optional)

¼ cup red onion, sliced

½ cup cherry tomatoes, halved

½ cup cucumber, sliced rounds

Notes:

If using regular yogurt, do hang it in a muslin cloth for 20 minutes to remove the excess liquid.

Method:

1. Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, drain them the next morning.

2. In a large food processor or blender jar add the chickpeas, along with the parsley, cilantro, salt, chili powder, garlic, and cumin. Process until blended but not pureed.

3. Remove the mixture into a large mixing bowl and add in the baking powder. Add in 2 tablespoons of the flour. You can add an additional 1-2 tabelspoons so that you have a mixture that’s not too sticky when you are forming the falafel balls. Refrigerate the mixture for at least 1 hour.

4. When ready to bake remove the mixture from the refrigerator. Pre-heat the oven to 375 F/190 C. Line a baking sheet with parchment paper or aluminum foil. Bursh the parchment paper/foil with some olive oil.

5. Form golf ball sized falafel balls and then slightly flatten then with your hands to form cutlets. Place these on the pre-lined baking sheet and brush the falafels with more olive oil.

6. Bake for 25-30 minutes, flipping the falafels halfway through.

7. While the falafels are baking, mix together all the dressing ingredients and set aside. Place all the salad ingredients into a serving bowl.

8. Once the falafels are cooked remove from the oven and set aside for 5 minutes. Then place them on the salad vegetables and top with the dressing. Serve immediately.

                                                                                                            THANK YOU,READERS!