These falafel are everything you could want them to be: flavorful, crisp on the outside, creamy on the inside, and healthier since they’re baked and not fried!
I’ve long been an admirer of Greek/Mediterranean food. But after grabbing lunch at a Mediterranean place while at a conference last week, I got to thinking: Making falafel can’t be that hard, right?
Turns out, not hard at all. The food processor does 90% of the work for you, and then the rest is just scooping and shaping the dough/batter/whatever into patties and sliding them into the oven.
This recipe makes 6 servings, which was perfect for my purposes. I have 5 servings to put on top of salads throughout the work week, and 1 serving to eat greedily as soon as they come out of the oven.
I found this recipe on Willow Bird Baking.
You’ll need (I got 18 little patties out of this recipe; ~3 per serving):
- 2-15 oz. cans chickpeas, drained and rinsed
- 3 tbs flour
- 3 tbs fresh parsley
- 4 cloves garlic, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp salt
- a few grinds of fresh black pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Combine all ingredients in the bowl of a food processor. Pulse until well combined, but not completely pulverized and smooth. Scrape down the sides of the bowl as needed.
Using your hands, form into patties that are approximately 1 1/2 inches in diameter and 1 inch thick. A cookie scoop can help you with portioning.
Bake for 20 minutes, flipping the patties over halfway through.