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Falafel Recipe

Middle Eastern · Main course · 45 min total

Crispy on the outside, fluffy on the inside, these baked falafel are a healthier twist on the classic Middle Eastern street food. Made with dried chickpeas and fresh herbs, they're perfect in pita or salad.

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 small onion, roughly chopped
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking soda
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, baking soda, and lemon juice. Pulse until a coarse paste forms, scraping sides as needed. Do not overprocess; mixture should hold together when pressed.
3. Transfer mixture to a bowl, cover, and refrigerate for 30 minutes to firm up.
4. Shape mixture into 16 balls or patties, about 1.5 tablespoons each. Place on prepared baking sheet and brush tops with olive oil.
5. Bake for 12 minutes, flip carefully, brush with remaining oil, and bake another 10-12 minutes until golden and crispy.
6. Serve warm with pita, tahini sauce, and fresh vegetables.

Tips

• Use dried chickpeas, not canned, for best texture.
• Falafel can be frozen before baking; bake from frozen, adding a few minutes.
• To fry: heat 2 inches oil to 350°F and fry in batches for 3-4 minutes until deep golden.

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