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I love making falafel. It’s as simple as making hummus-in the food processor, pu…

1 min read

I love making falafel. It’s as simple as making hummus-in the food processor, pulse a drained can of chickpeas with a bit of onion (green or purple if you have it, otherwise a regular cooking onion is fine), a clove of garlic, some cilantro (I chop off some of the stem end of the bunch), cumin, chili flakes, salt. Pulse until mulched, then add a heaping spoonful of flour and about 1/4 tsp baking powder and pulse again to blend. Shape un…small patties (they cook through more easily than balls) and cook in about an un…of canola or other mild vegetable oil, until deep golden and crisp. I always wing it, never measure anymore, but there’s a recipe link un… profile. And the sauce is some plain yogurt + tahini spiked with lemon juice, garlic and salt. (You may need a bit of water to loosen it up.)

24 thoughts on “I love making falafel. It’s as simple as making hummus-in the food processor, pu…

  1. Julie, have you ever tried the Cedars deli version where you grind soaked dry chickpeas? I must say I prefer their nutty flavour (although I love any falafel!)

  2. Yum! The Mighty Chickpea – A friend to all in a pinch! 🙏🌰🌾 #gramflour

  3. Would it be good to bake them in the oven instead of frying them in oil? (As a healthier version?)

  4. I freeze cooked falafels all the time – mind you I pan fry and then bake mine, not sure if that makes a difference or not.

  5. You must try making them with soaked, uncooked chickpeas. You’ll find the interior texture is nicer, not mushy, and the outsides get and stay crispier.

  6. My interior is either mushy or too crumbly- what am I doing wrong? Pulsing too much/not enough?

  7. I made your chicken piccata last night! It was so delicious and so easy!☀️💛

  8. I make this recipe, using canned chickpeas like you say. Molly Yeh adds a pinch of cinnamon. These are the best!

  9. my Sudanese pal makes them with the dried soaked chickpeas…truly outstanding.

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