Description
This crispy falafel recipe is a delicious and healthy Middle Eastern dish made from dried chickpeas, fresh herbs, and spices. Baked or fried, these falafels are golden on the outside and tender on the inside, perfect for stuffing into pita or serving over salads.
Ingredients
- 1 cup dried chickpeas (do not use canned)
- ½ teaspoon baking soda
- ½ cup chopped red onion (about ½ small red onion)
- ½ cup lightly packed fresh parsley
- ½ cup lightly packed fresh cilantro
- 4 cloves garlic, peeled
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1 tablespoon olive oil, plus more for brushing
- 2 to 3 tablespoons sesame seeds, optional
Instructions
- Place the dried chickpeas in a large bowl and cover them with several inches of water. Let them soak for 12 to 24 hours until doubled in size. Drain well.
- In a food processor, combine the soaked and drained chickpeas, baking soda, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, cardamom, cayenne, and lemon juice. Pulse until the mixture is finely chopped and holds together when squeezed.
- Add baking powder and olive oil. Pulse again to combine. Refrigerate the mixture for 30 minutes to 1 hour.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and brush it lightly with olive oil.
- Scoop heaping tablespoons of the falafel mixture and form them into balls or small patties. Place them on the prepared baking sheet. If desired, roll or sprinkle with sesame seeds.
- Brush the tops lightly with olive oil. Bake for 25–30 minutes, flipping halfway, until golden and crispy on both sides.
- Serve warm in pita bread, wraps, or on top of a salad with tahini sauce or hummus.
Notes
- Do not use canned chickpeas—only dried chickpeas will work for the right texture.
- The falafel mixture can be refrigerated for up to 4 days before baking.
- You can freeze the unbaked falafel patties and bake them directly from frozen, adding a few extra minutes to the baking time.
- Falafel can also be pan-fried or deep-fried instead of baked.
- Prep Time: 20 minutes (plus 12 hours soaking)
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
