Baked Falafel

Baked Falafel

Makes eight 1/3 cup sized Falafels

1 15oz can Chick Peas (drained)

8oz Yellow Onion, chopped (half of a very large one)

1/2 cup fresh Parsley

2 cloves Garlic, minced fine

2 eggs

2 tsp ground Cumin

1 tsp ground Coriander

1 tsp Salt

1/8 tsp Black Pepper

1/8 tsp Cayenne Pepper

1 tsp Lemon Juice (vinegar may be substituted)

1 tsp Baking Powder

1 Tbsp Olive Oil

1 cup dry Bread Crumbs

Preheat oven to 400F with rack in the middle position.

In a food processor, puree Chickpeas until they are broken apart and in small bits.

Add Onion, Bread Crumbs and Parsley and process more, until the ingredients are evenly distributed.

In a separate container beat eggs with all remaining ingredients, then pour into processor.

Puree until the whole mixture is moist and evenly distributed.

Apply Cooking spray to 8 spaces in a muffin tin made for large muffins.

Evenly spoon the mixture into the 8 muffin spaces.

Bake 30 minutes, switching the oven to broil during the last 10 minutes to help the tops brown a little more.

These look best served upside down. Serve alone or on a salad.