You've probably had falafel at some point in your life, but have you had buffalo falafel covered in blue cheese and with some homemade naan?
Servings 4 sandwiches
- 2 (15.5 ounce) cans chickpeas, rinsed and drained
- 1/2 medium sweet onion, chopped
- 4 garlic cloves, chopped
- 1 tbsp olive oil
- 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup fresh cilantro, chopped
- 1 cup buffalo sauce (I use Frank's)
- blue cheese dressing
- blue cheese
- 4 store-bought naan bread, warmed
Preheat oven to 425°F. In a large food processor, combine the chickpeas, onion, garlic, olive oil, flour, baking powder, cumin, paprika, salt and pepper and puree until smooth. Add the cilantro and pulse a few times until combined.
Scoop out 1-2 tbsp worth and form into small balls and place on parchment paper on baking sheet. It should make about 15.
Bake for 30-35 minutes. You want the top to be crisp and golden brown. Remove from oven.
Place falafel in warm naan bread. Add buffalo sauce and blue cheese dressing. Wrap up and serve with some fries.
- The food processor is your friend when getting everything combined for the falafel.
- Use parchment paper when baking the falafel so it won’t stick to the pan. Otherwise you might have a difficult time getting it off the pan.
- If you have a small ice cream scoop, use it to create consistent size falafel which allows for even baking.
- You want the baked falafel crisp, but not dry so bake until they are golden brown on top which should take about 30 minutes.
- If you want to mellow our your buffalo sauce, mix it with some melted butter.
Serving: 1sandwich | Calories: 692kcal | Carbohydrates: 95g | Protein: 21g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 3062mg | Potassium: 194mg | Fiber: 11g | Sugar: 12g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 280mg | Iron: 5.4mg