Baked Falafel and Onion with Arab Bread Recipe

Falafels are an Israelite specialty that is generally eaten fried. In this recipe they are slightly bathed in oil and are then baked until they are crunchy. The onion salad serves as a companion and gives it a crunchy touch and typical taste of the sweet Middle Eastern onion.

Preparation time: 25 minutes plus refrigeration time
Cooking time: 20 minutes
Serves: 4 to 6 servings

Ingredients
2 cans of organic garbanzos
3 mashed garlic teeth
2 teaspoons of powder cilantro
1 small onion, finely chopped
4 tablespoons of chopped cilantro
1 egg, beaten
2 tablespoons of peanut oil or vegetable oil
1 purple onion
1 handful of cilantro
1 handful of parsley
1 teaspoon of cumin seeds
2 tablespoons of fresh lemon juice
160 ml of natural thick yogurt
½ cucumber, grated and drained
Sea salt and pepper
8 Arab pita breads for serving

Preparation

1. Place the garbanzos, mashed garlic, powder cilantro, chopped onion and chopped cilantro in a food processor or blender and mix well until it has all mixed together and you have obtained a thick puree.
2. Beat the egg with the salt and pepper and add it to the garbanzo mixture and stir well. Make around 20 small balls (the size of a nut) and flatten them and then place them in a baking casserole (slightly greased) and cool them for 4 hours, or if possible all night.
3. Use a kitchen brush to bathe the falafels in oil. Preheat the oven at 200 degrees C. and place them in the casserole and in the oven for 20 minutes, flipping the falafels only once. In the meanwhile, cut the purple onion into very thin slices and place in a bowl along with the cilantro and parsley.
4. Heat a frying pan and toast the cumin seeds. Add them to the onion salad along with the lemon juice and let it sit for 10 minutes.
5. Mix the yogurt with the grated cucumber and season to the taste. When the falafel balls are cooked, wrap them in the Arab pita bread and serve with a little bit of salad and the cucumber and yogurt mixture.

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