Introduction
Falafel is a beloved Middle Eastern dish that has gained popularity worldwide for its delicious flavor and versatility. This baked falafel recipe from Love and Lemons showcases the delightful combination of herbs and spices, resulting in a crispy exterior and a fluffy interior. Perfect for serving with pita, hummus, and fresh vegetables, this dish is both healthy and satisfying.
Ingredients
1 cup uncooked chickpeas, soaked for 24 hours, drained, rinsed, and patted dry
½ cup chopped shallot or yellow onion
3 garlic cloves
1 teaspoon lemon zest
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon sea salt
¼ teaspoon cayenne pepper
¼ teaspoon baking powder
1 cup chopped fresh cilantro leaves and stems, patted dry
1 cup chopped fresh parsley leaves and stems, patted dry
1 tablespoon extra-virgin olive oil, plus more for drizzling
Prep Time
30 minutes (plus 24 hours for soaking chickpeas)
Cook Time
24 to 26 minutes
Total Time
Approximately 25 to 30 minutes (excluding soaking time)
Yield
12 to 15 falafel patties
Instructions
1. Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Prepare the Falafel Mixture: In a large food processor, combine the soaked chickpeas, shallot, garlic, lemon zest, cumin, coriander, sea salt, cayenne pepper, baking powder, cilantro, parsley, and 1 tablespoon of olive oil. Pulse until the mixture is well combined but not pureed, scraping down the sides of the bowl as needed.
3. Form the Falafel Patties: Using a 2-tablespoon scoop, portion out the mixture and gently form it into 12 to 15 thick patties. Avoid packing them too tightly to ensure a light texture. If the mixture doesn’t hold together, pulse it a few more times in the food processor.
4. Bake the Falafel: Place the patties on the prepared baking sheet and drizzle them generously with olive oil to help them become moist and crisp during baking. Bake for 14 minutes, then flip each patty and bake for an additional 10 to 12 minutes, or until they are golden brown and crisp on the outside.
5. Warm the Pita Bread: During the last few minutes of baking, wrap the pita bread in foil and warm it in the oven.
6. Assemble the Falafel Wraps: Spread hummus inside each pita, add diced vegetables, place the baked falafel patties, and top with fresh herbs, pickled red onions, and a generous drizzle of tahini sauce.
Note: It’s essential to use dried chickpeas that have been soaked for 24 hours. Canned chickpeas are not suitable for this recipe, as they can result in a mushy texture.
Enjoy your homemade baked falafel!
Detailed Directions and Instructions
Preheat the Oven
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare the Falafel Mixture
In a large food processor, combine the soaked chickpeas, shallot, garlic, lemon zest, cumin, coriander, sea salt, cayenne pepper, baking powder, cilantro, parsley, and 1 tablespoon of olive oil. Pulse until the mixture is well combined but not pureed, scraping down the sides of the bowl as needed.
Form the Falafel Patties
Using a 2-tablespoon scoop, portion out the mixture and gently form it into 12 to 15 thick patties. Avoid packing them too tightly to ensure a light texture. If the mixture doesn’t hold together, pulse it a few more times in the food processor.
Bake the Falafel
Place the patties on the prepared baking sheet and drizzle them generously with olive oil to help them become moist and crisp during baking. Bake for 14 minutes, then flip each patty and bake for an additional 10 to 12 minutes, or until they are golden brown and crisp on the outside.
Warm the Pita Bread
During the last few minutes of baking, wrap the pita bread in foil and warm it in the oven.
Assemble the Falafel Wraps
Spread hummus inside each pita, add diced vegetables, place the baked falafel patties, and top with fresh herbs, pickled red onions, and a generous drizzle of tahini sauce.
Notes
Use Dried Chickpeas
It’s essential to use dried chickpeas that have been soaked for 24 hours. Canned chickpeas are not suitable for this recipe, as they can result in a mushy texture.
Cook techniques
Soaking Chickpeas
Soak dried chickpeas in water for 24 hours to soften them, which helps achieve the right texture for falafel.
Using a Food Processor
A food processor allows you to blend the ingredients evenly without pureeing them, creating a texture that holds together while still being light.
Forming Patties
Use a scoop to portion out the falafel mixture, forming 12 to 15 thick patties without packing them too tightly to ensure they bake up light and crispy.
Baking Falafel
Drizzle each patty with olive oil before baking to promote crispness. Bake initially for 14 minutes, flip, then bake for another 10 to 12 minutes until golden brown.
Warming Pita Bread
Wrap pita bread in foil and warm it in the oven during the last few minutes of baking, so it’s soft and ready for serving.
Assembling Wraps
Spread hummus inside the warm pita, layer in falafel patties, diced vegetables, fresh herbs, pickled onions, and tahini sauce for a delicious wrap.
FAQ
Can I use canned chickpeas for this recipe?
No, canned chickpeas can result in a mushy texture, so it’s important to use dried chickpeas that have been soaked.
How can I make sure my falafel holds together?
Ensure the mixture is well-combined in the food processor, and if it doesn’t hold, pulse it a bit more to achieve the right consistency.
Can I bake falafel instead of frying it?
Yes, this recipe is designed for baking, which results in a healthier falafel while still being crispy on the outside.
What can I serve with falafel?
Falafel is great served in pita bread with hummus, diced vegetables, fresh herbs, pickled onions, and tahini sauce.
How should I store leftover falafel?
Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.
Conclusion
With this delicious baked falafel recipe, you can enjoy a crispy and flavorful dish that is not only satisfying but also healthy. The combination of fresh herbs and spices elevates the taste, while the baking method provides a lighter option compared to frying. Serve it with your favorite toppings in warm pita for a delightful meal that everyone will love.
Falafel Salad Bowl
Combine baked falafel with mixed greens, quinoa, diced avocado, and a zesty lemon-tahini dressing for a hearty salad bowl.
Falafel Tacos
Use corn tortillas to create falafel tacos, topped with shredded cabbage, avocado, salsa, and a drizzle of lime crema for a fun twist.
Falafel Grain Bowl
Create a grain bowl with farro or brown rice, roasted vegetables, and baked falafel, topped with a dollop of hummus and fresh herbs.
Mediterranean Wrap
Wrap baked falafel in whole grain lavash with tzatziki sauce, cucumber, and shredded carrots for a refreshing and satisfying meal.
Falafel Burger
Mash the falafel mixture into a patty and serve it on a whole grain bun with lettuce, tomato, and a yogurt sauce for a delicious falafel burger.
