Baked Falafel Squares with Red Pepper Sauce

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Falafel, a Middle Eastern snack made by frying chickpea patties in oil, is often served in pitas with hummus. Joan H. Ranzini was curious whether a falafel mix could be baked like cornbread. The result is this easy, healthy meal. Honorable Mention, 2006 recipe contest.

  • SERVINGServings

Ingredients

  • 1 10-oz. pkg. falafel mix
  • 1 large egg
  • 5 Tbs. olive oil, divided
  • 1 whole head garlic
  • 1 bunch asparagus, trimmed and cut into 2-inch lengths (about 3 cups)
  • 2 cups shredded napa cabbage
  • 6 oz. portobello mushrooms, sliced
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 16-oz. jar roasted red peppers, drained and rinsed
  • 1/2 cup goat cheese
  • 1/8 tsp. cayenne pepper

Preparation

  1. Preheat oven to 375F. Coat 9x9-inch baking pan with cooking spray. Combine falafel mix with 2 cups boiling water in bowl, and let stand 5 minutes. Mix in egg and 4 Tbs. olive oil. Spread in prepared pan, and bake 35 minutes, or until browned.
  2. Wrap garlic in foil. Roast 35 minutes, or until tender when squeezed.
  3. Meanwhile, heat remaining 1 Tbs. oil in skillet over medium-high heat. Sauté asparagus, cabbage, mushrooms and oregano 5 minutes, or until asparagus is crisp-tender and cabbage is lightly browned. Add salt and pepper.
  4. Squeeze garlic cloves into food processor bowl. Add peppers, and purée until smooth. Transfer to saucepan, and stir in cheese and cayenne. Heat over medium heat 3 to 4 minutes, or until cheese is melted, stirring occasionally. Season with salt and pepper.
  5. Cut falafel into 8 squares, and top with vegetables and sauce. Serve warm.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 320
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 33 mg
  • Fat Content: 14 g
  • Fiber Content: 6 g
  • Protein Content: 14 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 646 mg
  • Sugar Content: 5 g