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Oil-Free Baked Falafel

Servings 4

Equipment

  • food processor or blended

Ingredients

  • 1 cup dry chickpeas
  • 1/2 medium onion
  • 1 cup parsley
  • 1 cup cilantro
  • 3 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 dash black pepper
  • 1 tbsp lemon juice
  • 2 tbsp chickpea flour
  • 1/2 tsp baking soda

Instructions

  • Soak chickpeas for 6+ hours or overnight.
  • Strain and rise chickpeas, add to food processor. Roughly chop onion, parsley, cilantro and garlic and place in the food processor, along with cumin, salt, pepper, and lemon juice. Gently pulse until it resembles course sand, don't over process.
  • Add chickpea flour and baking soda, mix with a spoon to incorporate. Refrigerate for 30 (or more) minutes.
  • Preheat oven to 425 ℉.
  • Line a baking tray with parchment paper or a silicone baking sheet.
  • Form falafel balls with your hands and place on the lined baking tray. Mixture will be crumbly. I find it works best to take a scoop of the mixture and gently squeeze it together between your 2 hands, but don't press too firm, just enough for it to stay together. It's like working with course wet sand, you need to find a balance of pressure that works for you.
  • Bake for 25-30 minutes, flipping your falafel balls halfway through the bake.
  • Serve warm, or cool off for later enjoyment.