Garlic Scape Baked Falafels
These little nuggets are so good! Toss them in a salad, smash them in a wrap with some Cham pita bread.
6-8 garlic scapes, chopped
I small onion, chopped
2 tbsp Kreta olive oil
2 cans chic peas, drained and rinsed
4 tbsp chopped fresh parsley
1 tbsp arrowroot (can use cornstarch as a sub with decent results)
4 tsp ground coriander
2 tsp ground cumin
Salt and pepper to taste
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Combine all ingredients except oil in a food processor. Scrape down sides and add salt, pepper, and oil. Pulse to combine. Using a small scoop, make balls and place on baking sheet. Bake for 25 minutes, flip, and bake for 20 minutes more.
Since these are baked and not fried, they are a bit crumbly. They taste best with some hummus, tzatziki, feta etc.
A cold beer will be perfect with this, but I don’t always want the alcohol. WellBeing Brewing to the rescue! Made locally in St Louis, The Victory Wheat is a fave of mine. My husband prefers the Hellraiser Amber. Parker’s Table at Oakland & Yale has a good selection.