Baked Falafels ~ Blog hop Wednesday 9th May 2012

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Swetha of Our Cherished World.The blog has lots of mouthwatering  recipes and I was spoilt for choice in choosing one .For blog hop I selected the Baked Falafel  recipe  sounded very healthy as the falafels were baked rather than fried. I only made slight changes in the recipe, the changes being that I omitted the mint and replaced the whole wheat flour with corn flour. To make the falafel s a complete meal I served them in a platter with Chickpea houmous, sweet red pepper chilli sauce, salad and pitta bread. The Original recipe can be found here.

Spicy and crispy bite size falafels served  in toasted whole wheat pitta bread and garnished with salad.

Ingredients:

Ingredients
480 g/ 16 oz precooked white chickpeas
2 Green chillies finely chopped
4 tablespoons fresh coriander leaves finely chopped
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Chilli Powder
1 tbsp Ginger Paste
2 tbsp corn flour
1 tsp Baking Powder
1.5 teaspoons salt
2 tablespoons lemon juice
Oil to grease baking tray.

To serve:
4 wholewheat pitta breads
Sweet  red pepper chilli sauce
Chickpea Houmous
Finely shredded lettuce, grated carrot, diced cucumber, thin red onion slices and tomato slices.

Method
1.Pre heat the oven to 200 degrees C/ 400 degrees F
2.In a food blender add the chickpeas, salt, chilies, coriander powder, chilli powder, baking powder  and lemon juice and grind the chickpeas to form a coarse texture. (You should be able to see some pieces of chickpeas in the mixture)
3. Transfer the coarsely ground chickpea mixture to a bowl, add the chopped coriander and corn flour and mix well.
4. Pinch small lime size balls and form round patties.
5. Line a baking tray with foil and spray it with some oil.
6. Place the chickpea patties onto the oiled baking tray and spray with some more oil, alternatively brush patties with a little oil.
7. Place baking tray in oven and bake for Bake for 40 mins turning once in between.
8. Once the falafels are golden brown remove from oven.
To Serve:
9.Warm the pitta bread and cut a slit in the top.
10. Brush the inside of the pitta bread with houmous and place three falafel pieces inside, top the falafels with sweet red pepper chilli sauce and add some salad on the top.
Serve immediately.

You may like:
Falafels fried version


Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner