Name: Baked Falafel Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 d 40 min
Yield: 6.0
Cuisine: Greek
Ingredients: 2 cups dry chickpeas, soaked for 24 hours; 1 cup red onion, diced; 1/2 cup parsley leaves; 3/4 cup fresh cilantro leaves; 4 cloves garlic, chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; pinch of ground cayenne pepper, or to taste; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon baking soda; 2 tablespoons lemon juice; 5 tablespoons oil

Baked Falafel Recipe

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20 m 20 m 6 Servings

Ingredients

2 cups Dry Chickpeas, Soaked for 24 hours
1 cup Red Onion, Diced
1/2 cup Parsley Leaves
3/4 cup Fresh Cilantro Leaves
4 cloves Garlic, Chopped
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
pinch of Ground Cayenne Pepper, Or to taste
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Baking Soda
2 tablespoons Lemon Juice
5 tablespoons Oil

Directions

Heat the oven to 375°F. Drain the chickpeas.
Combine the chickpeas, onion, parsley, cilantro, garlic, spices and baking soda in a food processor and pulse it a few times. Scrape down the sides and add the lemon juice and pulse until the chickpeas are finely minced.
Taste and adjust salt and spices if necessary.
Brush a full size baking sheet with 3 Tablespoons of oil.
Form 2 inch patties with your hands and place them on your baking sheet. Brush the tops with the remaining oil.
Bake for 12 minutes, flip over the patties and bake for another 12 minutes or until they nicely browned on both sides.
Serve with tahini or harissa alone or with pita and vegetables.

Notes

Only the part of the patty touching the baking sheet will brown so make sure your patties are flat enough to have contact with the baking sheet.
I use my small cookie scoop to get each patty to be the same size.