Baked Falafel Recipe

Ingredients

• US Customary:

  • 15 ounces chickpeas, drained and rinsed
  • ½ cup white onion, finely diced
  • 1 cup fresh parsley, lightly packed
  • 1 cup fresh cilantro, lightly packed
  • ½ teaspoon sea salt (to taste)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon coriander
  • 2 teaspoons cumin
  • 2 teaspoons baking powder
  • 2 Tablespoons ground flaxseed (or one egg)
  • 1 Tablespoon olive oil (for greasing the pan)

• Metric:

  • 425 grams chickpeas, drained and rinsed
  • 120 grams white onion, finely diced
  • 25 grams fresh parsley, lightly packed
  • 25 grams fresh cilantro, lightly packed
  • 2.5 grams sea salt (to taste)
  • 0.5 grams ground black pepper
  • 5 grams garlic powder
  • 5 grams coriander
  • 10 grams cumin
  • 10 grams baking powder
  • 15 grams ground flaxseed (or one egg)
  • 15 milliliters olive oil (for greasing the pan)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Process Ingredients: In a food processor fitted with an “S” blade, combine chickpeas, onions, parsley, and cilantro. Process until well combined but still chunky.
3. Add Spices and Binders: Add sea salt, ground black pepper, garlic powder, coriander, cumin, baking powder, and ground flaxseed (or egg) to the food processor. Process until the mixture is well mixed and fine, forming a ball in the processor.
4. Prepare Baking Sheet: Generously grease a large baking sheet with olive oil or canola oil.
5. Form Falafel: Roll about 2 tablespoons of the falafel mixture into balls, then flatten them into discs. Place the discs evenly spaced on the prepared baking sheet.
6. Bake: Bake in the preheated oven for 20 minutes. Flip the falafel discs and bake for an additional 10-15 minutes, until they are golden brown.
7. Serve: Remove the falafel from the oven and serve with tzatziki sauce, in a pita, or on a salad.