Baked Falafel

Falafel is a Middle Eastern staple simply made from ground chickpeas and a few flavorings. Most agree that the key to good falafel is using soaked, dried chickpeas, rather than cooked. That means you’ll want to soak the chickpeas overnight or for at least 12 hours. Just make sure you plan ahead. Baked falafel doesn’t brown up as well as fried, but the flavor is just as good.

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Baked Falafel
falafel, chickpeas, baked
Course Main Dish
Cuisine Technique
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 3/4 cup dried chickpeas
  • 3 cloves garlic roughly chopped
  • 1 small onion roughly chopped
  • 1 1/2 tbsp cumin
  • 1/2 tsp cayenne
  • 1/4 cup chopped parsely
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 2 tbsp lemon juice
  • 2 tbsp flour more, as needed
  • 6 tbsp olive oil
  • 1/2 cup tahini
  • 1/2 tsp freshly ground black pepper
  • pita bread for serving
Course Main Dish
Cuisine Technique
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 3/4 cup dried chickpeas
  • 3 cloves garlic roughly chopped
  • 1 small onion roughly chopped
  • 1 1/2 tbsp cumin
  • 1/2 tsp cayenne
  • 1/4 cup chopped parsely
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 2 tbsp lemon juice
  • 2 tbsp flour more, as needed
  • 6 tbsp olive oil
  • 1/2 cup tahini
  • 1/2 tsp freshly ground black pepper
  • pita bread for serving
falafel, chickpeas, baked
Instructions
  1. Place the chickpeas into a large bowl and cover with plenty of water. Let soak overnight or for at least 12 hours before using. Drain.
  2. In a food processor, combine the chickpeas with the garlic, onion, cumin, cayenne, parsley, 1 teaspoon of the salt, the baking soda and 1 tbsp of the lemon juice. Pulse a little at a time until everything is finely chopped, but not pureed. You can add a little water to help the process if needed.
  3. Preheat the oven to 375°F. Coat a large baking sheet with three tablespoons of the olive oil.
  4. Stir the flour into the falafel mixture. Use your hands to shape the mix into small patties on the baking sheet, about 2-3 inches wide. If too dry, add a little water to a the mix. If too wet, add a little flour, a teaspoon at a time. When all of the patties are made, brush the tops with the remaining oil. Bake for 20 minutes, flipping the falafel over about halfway through.
  5. While the falafel bakes, make the tahini sauce by combining the tahini with 6 tablespoons of water, a tablespoon of lemon juice and salt and pepper to taste. If too thick for your liking, you can thin it out with some more water.
  6. Serve the falafel alongside or inside some pita bread and topped with the tahini sauce.
Recipe Notes

Adapted from Mark Bittman.

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