What’s up? How was your Thanksgiving day?! I hope you all had a great family time and filled your bellies with a lot of delicious food!
They say you have to think big, right? Well, here is my way of thinking big, falafel-wise. One big falafel, baked in a skillet that you can cut into slices! All you need is a food processor and a large iron skillet!
This giant falafel is crispy on the outside and moist on the inside thanks to the fresh herbs and a secret ingredient. I use a mix of parsley, mint and dill combined with spices to create a more complex flavor. I love falafels but sometimes I’m just too lazy to form balls and fry each one just before serving. Problem solved with this falafel skillet!
This recipe is not more complicated than making basic falafels. You soak the dry chickpeas overnight and put them in a food processor with onion, garlic, red bell pepper, herbs and spices. I also like to add a teaspoon of baking soda to make the falafel fluffier. Process until you get a fine powder like a couscous and press the mixture into a skillet. Bake for 35 minutes. Done.
Slices can be cut easily and hold their shape very well, you can eat them just like you eat pizza!
This falafel skillet is best served the same day, it will be moist on the inside. I found out that reheating causes the inside to be a bit drier but it’s still delicious! If you don’t plan to eat the whole skillet the same day I have a secret ingredient that fixes the dry inside problem: add 1/2 cup of mashed potatoes to the batter. Mashed potatoes will add and keep moisture without impacting the taste.
This falafel skillet easy to make, moist on the inside and incredibly healthy. Each slice contains only 225 calories and is packed with almost 12g of protein!
Serve hot drizzled with tahini sauce or hummus! Let me know in the comments if you try this recipe!
- 2 cups dry chickpeas
- 1 tsp baking soda
- 1 large onion, roughly chopped
- 3 cloves of garlic
- 1/2 medium red bell pepper, roughly chopped
- 3/4 cup fresh flat parsley
- 2/3 cup fresh mint
- 1/3 cup fresh dill (or coriander if you like it)
- 1 tbsp ground cumin
- 1/4 tsp oregano
- 1/8 tsp red pepper flakes
- 1 tsp salt
- 1/4 cup rice flour
- 1/2 cup mashed potatoes (optional, see notes)
- Put the chickpeas in a large bowl and cover with water. Let them soak overnight.
- Preheat oven to 375°F.
- Drain and rinse the chickpeas and add them to the bowl of your food processor with the baking soda, onion, garlic, red bell pepper, fresh herbs, cumin, oregano, red pepper flakes and salt.
- Pulse until all the ingredients are well combined and a coarse meal forms. You want the mixture to have the texture of couscous. Transfer to a large bowl and add the rice flour and mashed potatoes if using.
- Line a 12-inch iron skillet with parchment paper and grease the inner sides. Transfer the mixture to the skillet and press down firmly to create an even layer. Lightly brush the top with olive oil.
- Bake for about 35 minutes or until the top is golden brown.. Remove from the oven, let cool 5 minutes and cut into slices. Serve drizzled with tahini sauce or with hummus.
- This falafel skillet is best served the same day.
You can omit the mashed potatoes if you serve this skillet the same day and don’t plan to reheat it. Otherwise I recommend adding the mashed potatoes, it will help keep the falafel moist when reheating.
To reheat: cover the skillet with aluminium foil and place in a 325°F oven for about 20 minutes.
- Serving Size: 1 Slice
- Calories: 225
- Sugar: 6.6g
- Fat: 3.5g
- Carbohydrates: 39.5g
- Fiber: 10.4g
- Protein: 11.3g