Baked Falafel Cookies For Sarah Vanderbeek

I asked everyone yesterday to post something that you'd like me to make. My friend Sarah (with an "h" like me!) asked for a baked falafel recipe. Coincidentally, I already have a recipe for something I call Baked Falafel Cookies!

These falafel cookies are a perfect alternative to the traditional deep fried version. You can make them gluten free by using rice or quinoa flour. They really should be served with tahini sauce, (I'll post my sauce recipe along with the cookies) they just don't taste complete without it. My cookies tend to turn out more like mini patties just because that's how I line them up on my cookie sheets. If you would like a more traditional round ball shape, just roll them out with your hands... Things just get a little messy that way.

they aren't the most attractive raw cookies

and they don't get much better looking after they cook.

but they taste REALLY good inside a pita sandwich.

Zach and I decided to wrap our sandi's up and eat them at the park and they tasted even better.

Baked Falafel Cookies
by Sarah Farsh June 14, 2012
makes 12 cookies
  • 2 15oz. cans salt free chickpeas (or fresh cooked)
  • 8 garlic cloves (no one said to make this on a first date)
  • 1 tbsp cumin
  • 1 tsp coriander
  • 2 tbsp fresh lemon juice
  • 1 handful parsley
  • 1 tbsp tahini paste
  • 1/2 large onion, or 1 small onion
  • 5 heaping tbsp whole wheat flour (stone ground)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • salt and pepper to taste
Preheat oven to 350. In a VitaMix or food processor, combine all ingredients together until smooth. Consistency should be pasty and thick. If you need to add a tiny bit of water to get the moter running.. just add very little at a time. Spoon batter onto a non-stick cookie sheet, or roll into balls with your hands. Bake for 35-40min until golden brown. Serve on a pita sandwich with tabooli salad and tahini sauce!

Tahini Sauce
  • 3 tbsp tahini paste
  • 9 garlic cloves (yea, its really garlicky)
  • 1 tbsp cumin
  • 2 lemons, juiced
  • small handful of parsley
  • 1/4 cup water
  • salt and pepper to taste
In blender, blend all ingredients together until smooth. Poor on top of falafel cookies, or take by spoonfuls to help prevent vampire attacks.


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