Asian Food Friday! I love having a day of the week when I know what I’m going to post. I should make every day of the week like this… except that things would get boring, right?

Baked falafel mini muffins sounds weird, I know. Though, actually, they’re not really muffins… they’ret tasty, crispy little falafel snacks. SO good and much healthier than frying. I could eat these things like popcorn. As a matter of fact, I have.

Gluttony-schmuttony.

Baked Falafel Mini Muffins Recipe

Ingredients:
3/4 C. boiling water
1/2 C. bulgur wheat
2 tbsp. olive oil
1 med. red onion, minced
3 cloves garlic, minced
1/4 tsp. red pepper flakes
2 tsp. ground cumin
2 tsp. ground coriander
1 2/3 C. soft and well-cooked garbanzos
1 tbsp. tahini
2 tbsp. lemon juice
1/3 C. dry breadcrumbs
4-5 tbsp. chopped cilantro
4-5 tbsp. chopped fresh mint (or parsley if you prefer)
Salt to taste

Supplies: Mini muffin pans

Instructions: Preheat oven to 400 degrees F.

Remove boiling water from heat and stir in bulgur. Cover and let sit about 20 mintues.

Saute onion and garlic in oil until barely tender. Add spices (except mint and cilantro) and cook until fragrant, 30 seconds to 1 minute.

In a food processor, process the garbanzos and bulgur together until smooth. Add onion mixture, tahini, lemon, cilantro, mint, salt, and breadcrumbs. Process just until mixed.

Refrigerate dough, covered, about 15 minutes.

Make meatball sized balls of falafel. Place each one in a mini muffin tin cup, well greased with olive oil.

Bake 30-45 minutes, flipping once during cook time, until crisp and brown. Yum!

Trackback Post

Related Posts