Description
Falafel are flavorful Middle Eastern chickpea balls made with fresh herbs and spices. Traditionally fried, this recipe offers a healthier baked version that is crisp on the outside and tender inside. Perfect served in pita bread with hummus, fresh veggies, pickled onions, and tahini sauce for a delicious and satisfying meal.
Ingredients
Falafel
- 1 cup uncooked chickpeas, soaked 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
For Serving
- Pita bread (use gluten-free pita if needed)
- Hummus
- Diced veggies such as tomato and cucumber
- Fresh herbs like chopped parsley and fresh mint
- Pickled red onions
- Tahini sauce
Instructions
- Preheat oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Process ingredients: Add the soaked and dried chickpeas, chopped shallot or onion, garlic cloves, lemon zest, ground cumin, ground coriander, sea salt, cayenne pepper, baking powder, chopped cilantro, parsley, and olive oil into a large food processor. Pulse the ingredients until well combined but not pureed. Scrape down the sides with a spatula as needed to ensure even mixing.
- Form patties: Using a 2-tablespoon scoop and your hands, shape the mixture into 12 to 15 thick patties, taking care not to pack them too tightly to avoid density. If the mixture is too crumbly or not holding together, pulse it a few more times in the processor.
- Bake falafel: Place the formed patties on the prepared baking sheet. Generously drizzle the tops with olive oil to help create a moist and crispy exterior. Bake for 14 minutes, then carefully flip each patty and bake an additional 10 to 12 minutes, or until they are golden brown and crisp on the outside.
- Warm pita: During the last few minutes of baking, wrap the pita bread in foil and warm it in the oven, ensuring it is soft and pliable for assembling the sandwiches.
- Assemble falafel wraps: Spread a layer of hummus inside warmed pita bread. Add diced veggies, falafel patties, fresh chopped herbs, pickled red onions, and drizzle generously with tahini sauce for a delicious, vibrant falafel wrap.
Notes
- Soak uncooked chickpeas for at least 24 hours to allow them to expand and soften, which is essential for proper falafel texture.
- Do not puree the mixture completely; a coarse texture helps maintain a light and fluffy falafel.
- Olive oil drizzle before baking is crucial to mimic the crispiness typically achieved by frying.
- If falafel patties do not hold together, pulse the mixture a few more times or add a teaspoon of flour as a binder if needed.
- Use gluten-free pita for a gluten-free option.
- Leftover falafel can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
