This baked falafel recipe is a lighter version of the traditional one but tastes just as appetizing. The falafel is made with chickpeas, fresh herbs, and spices and is crisp outside and tender in the middle.
You can do this step the night before!Transfer the dried chickpeas to a large bowl and cover them with cold water. Soak for at least 8 hours or overnight (up to 24 hours). Drain and rinse well.
In a food processor, roughly chop the onion and garlic. Add the chickpeas and pulse into a crumb consistency. Add the cilantro and parsley and pulse a few more times into a homogenous mix.
Transfer the falafel mixture to the large bowl and combine with the falafel spice and salt, mixing with a spoon.When you're ready to cook, add the baking powder and mix.
Preheat the oven to 475ºF/240ºC.
Form the falafel with a specific falafel scoop or a spoon, or hand-shape them into balls or slightly flattened disks. Use about 1.5-2 Tbsp of the mixture per falafel. Alternatively, make them bigger like burger patties.
Arrange the patties onto a greased or parchment paper-lined baking sheet and generously brush or spray with oil.
Bake at 475ºF/240ºC for about 15-20 minutes, flipping them halfway. When ready, they should be golden brown and crispy.Enjoy warm or chilled.
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Notes
To store: Allow them to cool, then store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze: Flash freeze the patties until solid, then transfer them to a Ziplock for 3-4 months. You can reheat them from frozen or thaw them first.Make ahead: You can store the falafel mixture in a covered container in the refrigerator for up to 3 days. Bring it to room temperature and add the baking powder before shaping and cooking them.Check the blog post for serving suggestions!