Yummmmmy roasted garlic! I actually made this for the first time a couple of weeks ago, and wanted to post it. They were quick to make, looked amazing, and tasted even better. But when I tried to pick them up, they crumbled into a million pieces. Had to serve them with a spoon. Sad.
But now I come to you with a recipe for the creamiest roasted garlic falafel and they even stay together! Hurrah! And even if the first recipe was a huge mess, I’m very happy to eat these roasted garlic falafel repeatedly. I think the only issue with my last attempt is that I’d used garbanzo beans that I’d cooked from dry, and they weren’t as soft as canned. Canned worked perfectly this time!
If you’ve never made falafel before, I think you’ll be surprised at how easy they are. I was. And it’s the kind of recipe that you can easily change to suit whatever your tastes are, or whatever you have in your fridge. I like to make falafel to use up herbs before they go bad, since I always seem to have half a box of herbs in my fridge that risk being forgotten.
But who doesn’t love roasted garlic? Seriously. I want names.
serves 4
1 head garlic
2 C chickpeas, rinsed and drained
2 T whole wheat flour
1/4 t ground cayenne
1 T ground cumin
1 t onion powder
3 T olive oil, divided
1 large clove raw garlic (only for garlic fanatics like myself)
pinch salt & pepper
handful of herbs (you really can use as much as you want; I’ve made falafel that comes out green – nothing wrong with that!)
Preheat oven to 400 degrees. Cut just the top off the roasted garlic – just a little bit, so that you cut at least a teeny from every single clove. Place the little lid back on, wrap the whole head in tin foil, and roast for about 45 minutes. Take out and let cool before making falafel.
Place all ingredients (except two tablespoons of the oil) in a food processor and blend until smooth. Form into patties.
Heat remaining oil in a large frying pan and cook falafel until crispy on each side and warmed through. I like to serve them on a big salad or in a wrap. And I poured over some yummy hummus dressing from Trader Joe’s – you could just spread on some hummus or thin some out with soy milk for a dressing. Mmmmm.
Nutrition facts per serving: Calories: 265; Calories from Fat: 116; Total Fat: 12.8g; Saturated Fat: 1.7g; Cholesterol: 0mg; Sodium: 14mg; Total Carbohydrates: 30.6g; Dietary Fiber: 7.1g; Sugars: 4.4g; Protein: 8.7g
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