KATKAT'S KITCHEN

I love falafel, but I try as far as possible not to deep fry my food, and I have been experimenting with baked falafel, which gave turned out crsipy and flavoursome on the outside and still squeashy in the middle. I have made them with red kidney beans here, but they are great with pinto beans or a mixture of both, or chick peas with pinto beans.

Ingredients
1 x 15ounce jar of red kidney beans, drained
1 small red onion, chopped
2 cloves of garlic, chopped
1 large handful of fresh of coriander, chopped
2 tablespoons flour
1 tablespoon ground coriander
1/2 tablespoon of cumin
salt and pepper
2 tablespoons olive oil

Preheat oven to 350 degrees.

Mash the beans roughly with the chopped garlic and onion. Blend together and add the rest of the ingredients except the oil.
Shape into golf sized balls and place in preheated baking dish. Drizzle the olive oil over and bake for 15 minutes, turn them over halfway through cooking. Serve hot when they are golden brown with a salad and hummus.

Baked falafel would be great with this borani esfanaaj a Persian Salad