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Introduction
Falafel, those irresistible deep-fried chickpea fritters, have been a beloved street food in the Middle East for centuries. While their exact origins are disputed, with both ancient Egyptian and Palestinian claims, falafel has truly become a culinary ambassador for the region. This baked variation allows you to enjoy the same addictive flavors and textures, but with a healthier and more convenient preparation. Passed down through generations, this recipe celebrates the iconic blend of chickpeas, herbs, and spices that have made falafel a global sensation.
Ingredients
• 1 1/2 cups dried chickpeas (garbanzo beans), soaked overnight in water and drained
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour or chickpea flour (for binding)
• 2 tablespoons olive oil or cooking spray (for baking)
Step 1:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2:
In a food processor or blender, pulse the drained chickpeas until coarsely chopped, but not pureed. Transfer to a large mixing bowl.
Step 3:
Add the chopped parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and black pepper to the mixing bowl. Stir well to combine.
Step 4:
Sprinkle in the all-purpose flour or chickpea flour and mix until well incorporated. The mixture should hold together when pressed into a patty.
Step 5:
Using your hands or a cookie scoop, form the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Place them on the prepared baking sheet, leaving some space between each patty.
Step 6:
Brush or spray the patties with olive oil or cooking spray.
Step 7:
Bake for 20-25 minutes, flipping the patties halfway through, until golden brown and crispy on both sides.
Step 8:
Remove from the oven and let cool for a few minutes before serving.
Q: Can I bake these falafel patties in advance?
A: Yes, you can bake the falafel patties in advance and reheat them before serving. Precooked patties may lose some crispness, but they will still taste delicious.
Q: Can I freeze the baked falafel patties?
A: Yes, you can freeze the baked falafel patties for up to 3 months. Allow them to cool completely, then freeze them in a single layer on a baking sheet before transferring them to an airtight container or freezer bag.
Q: Can I substitute canned chickpeas instead of dried chickpeas?
A: While dried chickpeas are recommended for the best texture, you can use canned chickpeas in a pinch. Drain and rinse them well before using, and you may need to adjust the amount of flour or baking time to achieve the desired consistency.
• For a gluten-free option, use chickpea flour instead of all-purpose flour.
• Substitute fresh herbs with 2 tablespoons dried parsley and 2 tablespoons dried cilantro if necessary.
• For added flavor and texture, you can mix in diced bell peppers, carrots, or jalapeños.
• Serve falafel patties with tahini sauce, hummus, or tzatziki for dipping.
• This recipe is vegan and high in plant-based protein. It's also nut-free and can be made gluten-free with the chickpea flour substitution.
Serve the falafel patties warm with tahini sauce, hummus, or tzatziki for dipping. They can also be stuffed into pita pockets with fresh vegetables and sauces for a delicious sandwich.
Leftover falafel patties can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place them on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until heated through.
Soak the chickpeas overnight to save time on the day of cooking. You can also prepare the falafel mixture a day ahead and refrigerate it until ready to bake.
- Don't over-process the chickpeas; a coarse texture is desired for the best texture.
- Add more flour if the mixture seems too wet and doesn't hold together well.
- Flip the patties carefully during baking to ensure even browning on both sides.
For a spicy kick, add 1-2 teaspoons of cayenne pepper or chopped jalapeños to the falafel mixture. You can also experiment with different herb combinations, such as cilantro and mint or dill and parsley.
These baked falafel patties pair well with a refreshing tzatziki sauce, hummus, or tahini sauce. For a complete meal, serve them with a fresh salad, roasted vegetables, or pita bread.
This recipe can be enjoyed year-round, but the fresh herbs may be more abundant and flavorful during the spring and summer months.
This recipe is vegan and does not contain any dairy, eggs, or nuts. However, it does contain wheat flour (if using all-purpose flour) and may contain traces of gluten.
