Monday, April 23, 2012

80--- Little Baked Roasted Red Pepper Falafels

A falafel: fried hummus patty.  Except mine are baked. And full of flavor, thanks to roasted red peppers and tzatziki.


Little Baked Roasted Red Pepper Falafels
Makes ~ 15

1 can chickpeas, drained and thoroughly rinsed
1 jarred roasted red pepper
3-4 green onions, chopped
1 tsp minced garlic
1 Tbsp olive oil
1/2 cup cilantro leaves, packed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
1 Tbsp flour

Tzatziki
1 cup low fat plain Greek yogurt
1 tsp dried dill
1/2 cucumber, peeled, seeded and chopped
1/4 tsp garlic powder
1/4 tsp ground coriander
1/4 tsp salt
Dash fresh ground black pepper

Falafels: Combine all ingredients into a large food processor.  Mix until a smooth puree is formed.  Transfer puree into a bowl and place in refrigerator for 30 minutes to chill.

Preheat oven to 375 degrees.  Spray a baking sheet generously with olive oil spray.  Drop 1 1/2 Tbsp chilled mixture  onto baking sheet.  Bake on middle rack for 18 minutes, gently flipping patties halfway through baking.

Tzatziki: Whisk together all ingredients and place into a covered container for one hour prior to serving.

Nutrition Info per 1 falafel: 52 calories, 1.5 g fat, 1.7 g protein, 6.5 g carbohydrates, 1.6 g fiber

2 comments:

  1. I have always wanted to make homemade falafel and never knew where to begin. Your recipe looks great, and I'm psyched for your tzatziki recipe! I'd gladly spread it on some of the falafels but would put it on all sorts of other foods as well! Thanks for two awesome recipes!

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  2. This appeals very much to my Greek heritage. Love tzatziki.

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