{"id":29008,"date":"2013-04-19T20:50:31","date_gmt":"2013-04-20T00:50:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29008"},"modified":"2013-04-19T20:52:19","modified_gmt":"2013-04-20T00:52:19","slug":"baked-spinach-falafels%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89%e5%85%a5%e3%82%8a%e7%84%bc%e3%81%8d%e3%83%95%e3%82%a1%e3%83%a9%e3%83%95%e3%82%a7%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29008&lang=en","title":{"rendered":"Baked Spinach Falafels
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\"26\"<\/a><\/p>\n

Baked Spinach Falafels<\/strong><\/p>\n

I made these falafels for snack last weekend. I try to not to deep-fry in my kitchen because I don’t like to use too much oil in cooking and I also don’t like the mess the process creates. So I decided to oven bake the falafels this time. I wasn’t sure how they would turn out, but they came out of the oven crispy and I was very happy with the result. I served my spinach falafels with green sauce. <\/p>\n

Baked spinach falafels: canned chick peas, onion, garlic, parsley, cilantro, spinach, cumin, curry powder, cayenne pepper, sugar, salt, pepper, bread crumb, olive oil
\nGreen sauce: green onion, cilantro, white vinegar, lemon juice, grape seed oil, sugar, salt, and pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"30\"<\/a><\/p>\n

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\"35\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Baked Spinach Falafels I made these falafels for snack last weekend. I try to not to deep-fry in my kitchen because I don’t like to use too much oil in cooking and I also don’t like the mess the process creates. So I decided to oven bake the falafels this time. I wasn’t sure how […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,28],"tags":[],"class_list":["post-29008","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29008","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29008"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29008\/revisions"}],"predecessor-version":[{"id":29016,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29008\/revisions\/29016"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}