There are these days sometimes that cooking just doesn’t go easy. Do you have them too? Last week, it happened to me that my falafels were just falling apart on the frying pan.
I had no energy to struggle with them so I modified the recipe and decided to bake them in the oven. I ended up with Falafel Cookies. And you know what? They were actually pretty good and very handy to kill some small hungers along the day. Next time when I am on the way, I will make sure to have the falafel cookies in a handbag.
- Walnuts – 1 cup
- Boiled chickpeas – 2 glass pots from AH/Jumbo/other or 1 big pot from Turkish shop
- Onion – 1 small,
- Petersly – 1 cup
- Garlic- 2 gloves
- Egg – 1
- GF flour (all purpose or chickpeas flour)- 3-4 spoons
- Baking soda – ½ teaspoon
- Cumin – 1 ½ tea spoon
- Olive oil (to spread on surface)
- Pulse walnuts in a kitchen processor (until you have small chunks) and then transfer them to a big bowl.
- Drain chickpeas very well. You can additionally dry them on a paper kitchen towel. Then pulse them in a kitchen processor until you get very tiny chunks. After, add them to the processed walnuts.
- Chop an onion and the petersly. Add them to the other ingredients in the bowl.
- Press garlic and add it together with cumin, GF flour, soda and an egg to the rest of ingredients. Mix everything.
- Spread baking paper on a baking tray and form cookies from the prepared ‘falafel’ mixture.
- Before placing the tray into the oven, spread some olive oil on the surface of each cookie.
- Bake in a pre-heated to 180 degrees Celsius oven for about 15-20 min. Adjust baking time accordingly when needed.