Sumac Baked Falafel with Ceci Neri
'Ceci Neri' or 'Black Chickpeas' are used in many cuisines all over southern Italy, the Middle East, and South Asia. I picked some up from the market without a plan. When deciding what to make for dinner, I saw them and asked myself, "what do I do with these??? I guess I'll make baked falafel!" And I am SOOO glad I did. They had the most unexpected, buttery, and delicate taste I've ever tasted in a chickpea. After researching a bit, I realized that they also have INCREDIBLE health benefits. I can't wait to make them again!
What You’ll Need:
1 bag dried Cecil Neri (I know they’re nearly impossible to find in the US. Here’s where you can order them)
1 bunch parsley
1/2 cup (100g) chickpea flour (or tipo ‘0’, if you don’t have garbanzo flour)
1/4 cup Sicilian olive oil
1 tsp sumac
1 cloves garlic
1 tsp paprika
juice of 1 lemon
Preheat your oven to 400°F (200°C). Combine all of your falafel ingredients in a food processor and blend until smooth. In a wide-rim bowl, put about ½ cup of garbanzo flour. With wet hands, roll your falafel into balls, then coat them with the garbanzo flour in the bowl. Align them on a very lightly greased baking sheet, drizzle with olive oil, and bake for about 35 minutes or until crispy - turning them halfway through.