Crispy Baked Falafel

These crispy baked falafel are delicious, so easy to make and super healthy. Make a large batch and freeze them for meal planning!

Course Main

Cuisine middle eastern

Keyword baked falafel, crispy falafel, healthy, vegetarian

Cook Time 50 minutes

Servings -22 patties

Author Amina Al-Saigh

Ingredients

4 cups of chickpeas after soaking overnight equivalent to approx. 2.5 cups of dry chickpeas before soaking
2 cups parsley packed
½ cup cilantro packed
¾ onion quartered
6 garlic cloves
1.5 tsp salt
1.5 tsp cumin
1 tsp baking soda
½ tsp black pepper
3 tbsp olive oil in mixture
½ cup olive oil to bake Falafel

Instructions

Add the onion and garlic to a food processor and process for a minute
Next add the chickpeas, parsley, cilantro, olive oil, baking soda and all the spices and process for a few minutes until well combined and mixture holds together
Refrigerate for a minimum of 1 hour (do not skip this)
Add the ½ cup olive oil on a baking sheet and spread evenly
Form the Falafel patties ensuring they are not too thin (approx ½ - ¾ inch thick) and place on the baking sheet
Bake at 375F for 25 mins, then flip Falafel and rotate pan, and bake for a further 20-25 mins until golden brown

Notes

Dry chickpeas will double in size once you soak overnight. Therefore start with about 2-2.5 cups of dry chickpeas to get 4 cups soaked chickpeas

Using canned chickpeas will yield a much more moist dough and may not hold into patty shapes. You may need to add flour. But using dry chickpeas is recommended for optimum results.