FALAFEL | How to Make Crispy Baked Falafel

flour

🥗Healthier: whole wheat flour

💰Cheaper: oats

Whole wheat flour adds fiber, while oats can be a cost-effective binder.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Add dried chickpeas into a large bowl and cover them with water.

Soak the chickpeas for 24 hours.

After soaking, drain the water and rinse the chickpeas.

Add the soaked chickpeas into a food processor with fresh parsley, cilantro, onion, garlic, chickpea flour, ground cumin, ground coriander, baking powder, and salt.

Process all the ingredients until well combined; the texture should be uneven and coarse with some larger pieces visible.

Refrigerate the falafel mixture for at least 30 minutes.

Using a 2 tablespoon cookie scoop or a spoon, form the falafel mixture into balls, avoiding packing them too tightly.

Shape the falafel into small patties about half an inch thick for increased surface contact with the baking sheet.

Brush or spray the falafel with oil before baking to help them crisp up.

Bake the falafel at 400 degrees Fahrenheit for about 25 minutes until crispy and golden brown, rotating or flipping them at least once.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens