I had wanted to make my own falafels, and then stumbled upon a recipe for baked falafel Parmesan, and loved the idea. We also had some eggplant in the fridge that needed to be used, so I decided to add some eggplant to the recipe, which was a smart addition! The falafels took a lot longer to cook in the oven than expected, and when combined with the marinara sauce and baked again, they got a little mushy…but it was a good, tasty kind of mushy, and worked well with the soft eggplant. I would recommend serving this over pasta (we used gluten free brown rice pasta), or bread. We also ate it with salad, and I combined some of the dish with my salad and because this is so flavorful they complemented each other very nicely. Today I also had it for leftovers on top of spinach, which was great. I’m curious if frying the falafels briefly after they bake and letting them sit for a little bit would help them keep their shape for the future…hey another reason to make this again!
Recipe adapted from http://www.sarcasticcooking.com/2013/04/23/baked-falafel-parmesan/
- 1, 15-Ounce Can Chickpeas, drained and rinsed
- 1 ½ Tablespoons Brown rice Flour (or really any kind you want)
- 2 Garlic Cloves
- 1/3 Cup Diced Onion
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ½ Teaspoon chili powder (we used a Mexican blend)
- ½ Teaspoon Cumin
- ½ Teaspoon Coriander
- 1 Tablespoon Lemon Zest
- 2 Tablespoon Roughly Chopped Parsley
- Olive Oil
- Most of the jar of Marinara
- ½ – ¾ Cup Grated Parmesan Cheese (adjust to how cheesy you want it)
- 1 eggplant cut into half moons
- Preheat the oven to 400 degrees F.
- Add chickpeas, flour, garlic, onion, zest, parsley, and spices to a food processor. Puree until almost smooth.
- Cut eggplant into half moons and bake on a baking sheet for 5 minutes (or until mostly cooked)
- Drizzle a little bit of olive oil in the bottom of a large baking dish. Form the falafel mixture into eight small patties. Place the patties into the dish. Bake for 30 minutes until golden and crispy. It helps to flip them over after 15 minutes
- Remove the falafels from the dish and place on a plate off to the side. Pour the marinara into the baking dish. Return the falafel to the pan, add the cut up eggplant around the falafel, add a little more marinara spread over the top, and cover with cheese. Bake for another 3-5 minutes until the cheese melts.