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Baked Falafel

Light, crispy, and tender baked falafel perfect for tucking inside fluffy pita pockets or piling high atop a salad. PRO TIP: chickpeas require soaking 12-24 hours in advance. Do not use cooked/canned chickpeas, as the mixture will be too loose and the falafel won’t hold their shape. MEAL TIP: serve in pita bread with cucumbers, tomatoes, onions, and tzatziki sauce.

Serves 6people
cup dried/uncooked chickpeas (See Kelly’s Notes)
cup packed fresh parsley leaves
cup packed fresh cilantro leaves
cup chopped white onion
cloves garlic, roughly chopped
tsp ground cumin
tsp salt
tsp baking powder
tsp fresh lemon juice
tbsp olive oil
Place the chickpeas in a large bowl and cover them with 4 inches of water. (The beans will triple in volume as they cook.) Set the chickpeas aside to soak overnight for a minimum of 12 hours and up to 24 hours. (The chickpeas are ready to use when they are easily broken apart with your fingers.)
Drain the chickpeas and add them to a food processor along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice. Process the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed. (Do not overprocess the mixture or the falafel will be too loose. Process the mixture just until it holds together when squeezed into balls.) Taste and season the mixture with more salt, as desired.
Preheat the oven to 375°F and grease a baking sheet with half of the olive oil.
Squeeze the falafel mixture into 1.5-inch balls then flatten them slightly so they are the shape of patties. Arrange the falafel on the greased baking sheet and brush the tops of them with the remaining olive oil. Bake the falafel for 15 minutes, flip them once then bake them an additional 10 minutes until they are golden brown.

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