Baked Falafel
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
55 small or 1 T balls
- Serves:
- 20
ingredients
- 2 cups dried garbanzo beans, soaked in water overnight, drained or (15 1/2 ounce) cans chickpeas, drained and rinsed
- 1 medium onion, finely chopped (~3/4 c)
- 2 -3 garlic cloves, chopped
- 1 tablespoon ground cumin
- 1 cup chopped fresh parsley (or a mix of parsley, cilantro, green onions, mint)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne (to taste)
- 3⁄4 teaspoon baking soda
- 1 tablespoon lemon juice
- 1⁄2 teaspoon ground coriander (optional)
- 2 tablespoons flour (use as needed)
directions
- Preheat oven to 400°F.
- Combine all ingredients except flour in a food processor and pulse to combine until a coarse mixture is formed. Add flour or water 1 T at a time as needed to make a cohesive mixture.
- Using a cookie scoop or spoon, scoop balls of mixture onto well oiled cookie sheets. You can brush or mist tops of falafels with olive oil to make a crunchier browner crust. Cook for 10-12 minutes per side until golden brown.
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RECIPE SUBMITTED BY
I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.