Hello falafel fans! Throw away the deep fryer—your oven makes the lightest, crispiest, tenderest falafel for fluffy pita pockets or salads.
INGREDIENTS
– 1 cup dried/uncooked chickpeas (See Kelly’s Notes)– 1/2 cup packed fresh parsley leave– 1/2 cup packed fresh cilantro leave– 1/2 cup chopped white onion– 3 cloves garlic, roughly chopped– 1 teaspoon ground cumin– 1/2 teaspoon salt– 1/2 teaspoon baking powder– 2 teaspoons fresh lemon juice– 3 Tablespoons olive oil
INSTRUCTIONS
In a large bowl, cover chickpeas with 4 inches of water. Cooked beans triple in volume. Let chickpeas soak 12–24 hours. Chickpeas are done when they break easily with your fingers.
Step 1
After draining, pulse chickpeas with parsley, cilantro, onion, garlic, cumin, salt, baking powder, and lemon juice. Scrape sides to mince, not purée.
Step 2
Don't overmix or the falafel will be loose. Keep the mixture together when crushing into balls. Salt and taste combination.
Step 3
Heat the oven to 375°F and grease a baking sheet with half the olive oil. Press 1.5-inch balls into falafel patties. On oiled baking sheet, brush falafel with remaining olive oil.
Step 4
Bake falafel for 15 minutes, turn, and bake for 10 more minutes until golden brown. Falafel in pita bread with tahini sauce and veggies or over a salad provides protein.