Baked Falafel Recipe
Baked Falafel can be frozen and pulled out when you need them. Great for a busy weeknight.
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
Instructions
- 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.