This is basically the second part to the Falafel Nachos post I wrote up yesterday.
Falafel is typically deep fried; a reason why I don’t eat it very often, despite a great restaurant serving it on a daily basis near my workplace.
However, when find myself at home craving the crunchy, creamy chickpea ball filled with bold spices, I bake it.
That’s not a typo, I do bake it.
It’s quick to make, as you throw all the ingredients in a food processor to be chopped and combined. The mixture is then rolled into balls, placed on a greased cookie sheet, flattened and then baked in the oven.
Bright lemon, earthy cumin and aromatic cilantro, encapsulated by a soft, pleasant crunch, makes it a tasty snack or even better, a great component of your nachos for game day.