baked falafel

i've made falafel from a mix before, all re-hydrated and deep-fried (and kosher!), but this recipe for falafel that was baked instead of fried intrigued me. besides, i'm totally ready to amp up my game. and... my food processor was still on the counter from a fight i had with some blueberry bars last weekend.

um, and then i read the read the recipe beyond its title and saw that it does take a little pan-frying, but also bakes, which calls for a cast iron skillet, if you ask me.



ingredients:

• 1 can (15-16 ounces) chickpeas, rinsed
• 1/4 cup chopped onion
• 1/4 cup parsley
• 1 tsp minced garlic
• 1 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 tbs flour

prep:

• preheat oven to 400*
• chop your onion & garlic, but don't go crazy because you're putting them in the food processor, jackass
• rinse & drain your beans

actual cooking:

• pulse beans, onion, garlic, parsley, spices, salt & baking soda in the food processor until combined but still a little grainy (i went past this and my falafel had the consistency of... i don't know what. toothpaste. spicey toothpaste.)
• stir flour in by hand
• form into four patties and let them rest for fifteen minutes
  

• (this is a good time to put your cauliflower in the oven, generously sprayed with olive oil, and start your israeli cous cous going on the stovetop.)
• spray cast iron skillet with olive oil and set heat to medium-high
• fry patties about 2 minutes on each side
  

• transfer skillet to the oven and bake for 10 minutes