Baked Falafel
Herby falafel made from soaked dried chickpeas and baked until crisp, for stuffing into pita with tahini sauce and salad.
- Servings
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 13 hr
- Oven
- 400°F205°C
Ingredients
For the falafel
To serve
Equipment
- Food processor
- Baking sheet
Instructions
Cover the dried chickpeas with plenty of cold water and soak for at least 12 hours, or overnight. They will double in size. Drain well and pat dry.
Heat the oven to 400°F. Brush the baking sheet with 1 tbsp of the oil.Heat the oven to 205°C. Brush the baking sheet with 1 tbsp of the oil.
Pulse the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt and baking soda in the food processor, scraping down the sides, until finely chopped and the mixture holds together when squeezed, like coarse wet sand. Don’t make a paste.
Shape into 16 small patties about ½-inch thick, set them on the sheet and brush the tops with the remaining oil.Shape into 16 small patties about 1.3 cm thick, set them on the sheet and brush the tops with the remaining oil.
Bake for 15 minutes, flip and bake until deep golden and crisp on both sides, 12–15 minutes.
Whisk the tahini and lemon juice with 3 to 4 tbsp water and a pinch of salt until smooth and pourable. Stuff the falafel into warm pitas with tomato and cucumber and drizzle with the tahini sauce.
Notes
- Canned chickpeas are too soft; the falafel will fall apart. Soaked dried chickpeas are essential.
- Freeze shaped, unbaked patties on a tray, then bag them. Bake from frozen, adding 5 minutes.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 600
- Protein
- 21 g
- Carbs
- 78 g
- Fat
- 25 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
