Baked Falafel Cakes with Yoghurt Dip
By Ina C. and Michelle T. from Novi Meadows 6th Grade Upper Elementary School, Novi, MI.
Description
This Middle Eastern favorite receives a healthy school makeover with the delicious recipe substituting baking for deep frying. Children will love the cool, tangy taste of the yoghurt dip, perfectly complimenting the warm, savory falafel cake.
Nutrition Facts
Serving size: 3 cakes + 2 oz. dip
| Calories | 384 |
| From Fat | 33% |
| From Saturated Fat | 5% |
| From Sugar | 6% |
| Sodium | 589mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Chickpeas, canned | 4 1/2 cups/990 gr | 37 1/2 cups/8250 gr |
| Onion, raw, small, peeled | 2 1/2 pieces/180 gr | 21 pieces/1500 gr |
| Garlic, fresh, large clove, minced, peeled | 3 1/2 pieces/9 gr | 30 pieces/75 gr |
| Parsley, fresh, washed, trimmed | 2/3 cup/24 gr | 5 1/2 cups/200 gr |
| Flour, white, plain | 3 1/2 tbsp/20 gr | 1 3/4 cups/167 gr |
| Ground coriander | 2/3 tsp/2.4 gr | 2 tbsp/20 gr |
| Ground cumin | 1 1/3 tsp/7.2 gr | 3 2/3 tbsp/60 gr |
| Baking powder | 1 1/4 tsp/4.5 gr | 3 1/2 tbsp/37.5 gr |
| Ground black pepper | 1/3 tsp/0.6 gr | 2 3/4 tsp/8.3 gr |
| Breadcrumbs, plain, white, low-sodium, ie: Panko | 1 cup/50 gr | 8 1/3 cups/417 gr |
| Olive oil | 1/3 cup/58 gr | 2 3/4 cups/483 gr |
| Low-fat, plain yoghurt | 3 cups/350 gr | 25 cups/2917 gr |
| Garlic, fresh, large clove, minced, peeled | 1 piece/2.3 gr | 8 pieces/19 gr |
| Ground black pepper | 1/3 tsp/0.3 gr | 1 1/3 tsp/2.5 gr |
Preparation
Drain chickpeas. Preheat oven to 350 F. For yoghurt dip: In large mixing bowl, combine the last three ingredients: entire yoghurt, garlic (1 clove for 6 servings, 8 cloves for 50 servings), and ground pepper (1/6 tsp for 6 servings, 1 1/3 tsp for 50 servings). Mix well. Cover and chill. For falafel cakes: Combine all remaining ingredients, except breadcrumbs and olive oil, in food processor (may need to work in batches for 50 servings, depending on size of food processor) and process until a smooth dough (consistency similar to cookie dough) has formed. Pour breadcrumbs onto a large aluminum sheet pan. With a 2 ½ oz. ice cream scooper, make round cakes that are flat on the bottom (6 servings will yield 18 cakes, 50 servings will yield 150 cakes) and drop them into the breadcrumbs. Cover cakes lightly with breadcrumbs. Place parchment paper on full size sheet pan. Place falafel cakes onto sheets pan (one full size sheet pan will fit 24 falafel cakes). Brush falafel cakes with the olive oil. Place in oven and bake for 20 min. at 350 F. Serve (1 serving = 3 falafel cakes & 2 oz. yoghurt dip).
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