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Mid-week Falafel

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 15 min

Servings: 4

Recipe By: Michel Haines

From:  The Spice Kitchen
Used with permission of Interlink Publishing

Other Appetizers & Snacks
Other Vegetarian Main Dishes
Other Beans

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Mid-week Falafel

These tasty little balls are fast to make and can be eaten as finger food or stuffed into pita bread with feta and greens for lunch or dinner. Baking rather than frying makes them that much healthier and you can relax with a book or magazine while they cook.

1 1/2 cups frozen fava beans, defrosted in a little cold water and skins removed
2 cans (14 ounces each) chickpeas, rinsed well and drained
6 tablespoons fresh mint leaves, washed and finely chopped
2 tablespoons cilantro leaves, washed and finely chopped
4 cloves garlic, peeled
2 teaspoons toasted cumin seeds
2 teaspoons whole coriander seeds, toasted and ground
 finely grated zest and juice of 1 lemon
2 teaspoons baking powder
1/4 cup chickpea flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup sesame seeds
Preheat the oven to 350 degrees.

Combine all the ingredients except the sesame seeds in a food processor or blender. Blend until smooth.

Using wet hands, form tablespoon-sized balls of the falafel mix.

Pour out the sesame seeds onto a plate. Roll the balls in the sesame seeds to coat.

Place in a greased oven dish and bake for 15 minutes, occasionally shaking the dish so the balls brown evenly.

Serve with plain or marinated feta slices and baby spinach or other salad greens.
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