Baked Falafel

Baked Falafel

These oven-baked falafel skip the deep fryer for a lighter, protein-rich patty bursting with herbs and warm spices. Crisp outside, tender inside, and entirely vegan.

Ingredients

• 1.5 cups dried chickpeas, soaked overnight (do not use canned)
• 1/2 medium onion, roughly chopped
• 2 cloves garlic
• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp tahini (for serving)

Instructions

1. Drain soaked chickpeas and pat very dry.
2. Pulse chickpeas, onion, garlic, parsley, and cilantro in a food processor until coarse.
3. Add cumin, coriander, baking soda, and salt. Pulse to a crumbly dough that holds together.
4. Refrigerate the mixture 30 minutes so it firms up.
5. Shape into 12 small patties and arrange on an oiled baking sheet.
6. Brush with olive oil and bake at 400 F for 25 minutes, flipping halfway.
7. Serve warm with a drizzle of tahini.

Nutrition Facts

Tips

• Dried (soaked) chickpeas give the right texture; canned make it too wet.
• Chill the dough so patties hold their shape.
• Tuck into pita with veggies and tahini sauce.