Baked Falafel

Falafel (baked)

in Mediterranean, Vegan

Falafels are a great ingredient.   I use them in wraps, salads, quinoa bowls, couscous bowls and sometimes as meatball replacement.   The flavor can be dramatically changed with seasoning.   The texture can also be changed with a couple adjustments or with the cooking method.

Falafels are made with soaked dried beans not cooked beans.   Canned beans are already cooked, do not use them.   Dry beans are easy to use, you just need soak them.   I prefer to bake foods instead of frying whenever possible.   This recipe is designed to be baked.

Falafel (baked)

  • Servings: 4
  • Difficulty: easy
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Tools needed

  • Food Processor
  • 10 inch Oven safe pan (Cast Iron preferred, 12 inch is also preferred)

Ingredients

  • 1 cup dried Chickpeas (do not try to use canned Chickpeas)
  • 1/2 small Onion – diced
  • 3 Garlic cloves – pealed
  • 1/4 cup Fresh Parsley – chopped
  • 1 tsp Ground Coriander OR 1/4 cup Fresh Cilantro
  • 1 tsp Ground Cumin
  • 1/4 tsp Ground Cardamom
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Salt (Kosher Salt preferred)
  • 2 pinches Black pepper

Prepare the Chickpeas

  1. Add the Chickpeas to a large bowl.
  2. Rinse and drain the Chickpeas.
  3. Fill bowl with water, 2 inches above the chickpeas.
  4. Cover the chickpeas and soak for at least 8 hours. Soak in the refrigerator if longer than 8 hours.

Directions

  1. Preheat the oven and pan to 375 F
  2. Rinse and drain the Chickpeas.
  3. Add Chickpeas to the food processor.
  4. Add the rest of the ingredients to Food Processor.
  5. Pulse the Food Processor.
  6. Periodically scrape the sides of the bowl.
  7. Repeat steps 5 and 6 until the consistency is finer the Couscous but not quite a paste. Do not process the mixture into Hummus.
  8. Use a fork and stir to find and remove any unprocessed chickpeas chunks.
  9. Patty or Ball the mixture into Falafels. 2 tbsp of mixture per falafel. I like to make 3/4″ patties. Apply a little pressure , the falafels will loosely stick together. If not, use the food processor to make the mixture finer.
  10. Place the uncooked Falafels on a flat plate as you form them.
  11. Baste the Falafel tops with Oil.
  12. Carefully place the Falafels on the hot pan, oil side down.
    13. The preheated pan will make a slightly fried texture (trust me, you want it).
  13. Bake for 13 minutes.
  14. Remove the pan from the oven.
  15. Baste the Falafel tops with Oil.
  16. Turn over the Falafels,. I use a fork to carefully turn over the falafels.
  17. Bake for another 13 minutes.
  18. Remove from oven and immediately plate the Falafels.

How do I eat it

  • Serve with Couscous, drizzled with Tahini sauce over the top. Serve with it with some Tabbouleh.
  • In a Pita with hummus and Tabbouleh.
  • Plate with Garlic Sauce, Roasted Cauliflower and Roasted Potatoes.
  • Serve with Greek style Stuffed Tomatoes.
  • On top of a Salad.