Baked Falafel

Middle Eastern

Baked Falafel

Baked Falafel gives you all the healthy, nutty falafel goodness without the hassle or added fat of frying, and it’s just as good for stuffing into a pita! 

Ingredients

For The Falafel

1 c (1/2 lb) chickpeas, dry

1 ½ tsp lemon juice

¼ c fresh parsley or 1 Tbsp dry

¼ c fresh cilantro

2 garlic cloves, minced, or ½ tsp garlic powder

½ onion, quartered

1 ½ tsp cumin

1 ½ tsp ground coriander seeds

1 ½ tsp salt

¼ tsp ground black pepper

1/8 tsp cayenne (optional, or more if you like spicy falafel)

Olive oil (or other vegetable oil) for cooking

For Serving

Tomato slices

Pita bread

Lettuce

Red onions, sliced

Hummus or tahini sauce

Instructions

The Day Before

Place the chickpeas in a large container and cover with 4 inches of water. Let them soak for 24 hours.

Making the Falafel

Drain the chickpeas and place them in the food processor. Add the remaining falafel ingredients into the food processor and process until the mixture is smooth and well-ground (but not quite hummus consistency), adding a little water as necessary for the dough to stick together.

Shape the dough into balls, using roughly 2 Tbsp of mixture each. Press each ball into a 1/2 inch thick patty. Place the shaped patties on a greased baking sheet and let rest for 15-30 minutes.

To Bake the Falafel

Preheat your oven to 375F.

Place the shaped falafel on a well-greased baking sheet. Brush the tops of the falafel patties with olive oil. 

Bake the falafel for 20-25 minutes, until golden on the bottom and lightly golden on the top and edges. (If desired, flip the patties, carefully, after 15 minutes for better browning on both sides.)

To Fry the Falafel

Heat 1/4 - 1/2 inch of oil in a high sided skillet over medium heat to about 350F. (To test if the oil is hot enough, pinch a little of the dough and put it into the oil. If it sizzles and browns slowly, then your oil is ready. If it turns dark very fast, then your oil is too hot.)

Gently drop the shaped falafel patties into the hot oil. Fry for 3-5 minutes on the first side, until golden. Flip the falafel in the pan and fry for an additional 2-4 minutes on the second side, until golden and cooked through. (If your falafel is browning too fast, turn down your heat.)

Remove the cooked falafel from the pan and place on a paper towel lined plate. Continue until all falafel have been fried. (You can fry more than one at a time, just be sure not to overcrowd the pan.) Add more oil to the pan as necessary.

Serving

Serve the falafel with hummus and vegetables or make a sandwich with pita bread and your favorite toppings.