Unlike other traditional falafel recipes, this recipe introduces you to falafel that’s baked, not fried. This leaves them golden brown and crispy on the inside, making them great for snacking as a party appetizer or as a complement to a delicious pita sandwich with tahini.
Ingredients
¼ cup +1 tablespoon extra-virgin olive oil
1 cup dried (Uncooked/raw) chickpeas rinsed, picked over, and soaked for at least 4 hours and up to 24 hours in a fridge.
½ cup roughly chopped red onion (about ½ small red onion)
½ cup packed fresh parsley (mostly leaves, but small stems are ok)
½ cup packed fresh cilantro (mostly leaves, but small stems are ok)
4 cloves of garlic, quartered
1 teaspoon fine sea salt
½ teaspoon, about 25 twists, freshly ground pepper
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Instructions
- With an oven rack in the middle position, preheat the oven to 375 degrees Fahrenheit.
- Pour ¼ cup of olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onions, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining tablespoon of olive oil. Process until smooth for about 1 minute.
- Using your hands, scoop out about two tablespoons of the mixture at a time.
- Shape the falafel into small patties about 2 inches wide and ½ inch thick.
- Place each falafel on your oiled pan.
- Bake for about 25 to 30 minutes, flipping them halfway through the baking until they are golden brown on both sides.
- Once you remove them, allow them to cool and serve.
David Messiha | Staff Writer
