And so I present to you: yummy baked falafel.
Step 1: What you'll need:
- 15 to 20 oz can chickpeas, drained OR 1 cup dried chickpeas, soaked for 24 hours and drained
- 1/2 onion
- 6 tablespoons of chopped parsley and/or cilantro (I'm doing about 2/3 parsley, 1/3 cilantro)
- 2-3 cloves garlic, depending on your taste
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon chili powder
- pinch of cayenne
- couple tablespoons of olive oil - for the falafel and for the baking sheet!
- salt and pepper to taste
It is important to note that I am using cooked chickpeas, which is fine - but if you'd like to get all traditional, simply soak a cup of dried chickpeas in fridge for 24 hours and use those. I'll be doing that next time to see the difference.
The falafel will be baked at 400 degrees F - 10 minutes for first side, 15 minutes for the second.
Step 2: Preheat and prep!
Roughly chop the herbs, onions and garlic.
I know most people are like "LOL WHY?" but my food processor hates big pieces. I bet yours does too. So be nice to it.
Step 3: Process!
You'll want to pulse it, scraping down the sides until everything is finely processed and combined, but not pureed. If you're having problems getting it to come together, add a tiny bit of olive oil to get it going.
The mixture should be slightly wet and hold together well.
Taste everything at this point and adjust seasonings as needed. :)