Falafel really is one of my favorites. In fact, I may even like it more than shawarma. Gasp! It’s warm, hearty, and simply enjoyable to bite into. And then with all the fix-ins… you can get lost in thought just daydreaming about the eggplant and fries you can add to your falafel. For too long, this middle eastern staple has been considered something difficult to make at home. It’s really quite simple to make, and you can skip the mess of frying by baking the falafel without losing any flavor.
Falafel, of course, starts with chickpeas. But, NOT the canned chickpeas in liquid that you can toss on a salad. Get dry chickpeas, and soak them in water in the fridge for at least for 4 hours, and up to 20 hours. Canned chickpeas are actually already cooked, and won’t bind together in the food processor like soaked chickpeas.
Before prepping any of the ingredients, pour some olive oil over the baking sheet. This allows a bit of the fried-ness to still get to the falafel even in the oven. Then, all you have to do is add the (drained) chickpeas, olive oil, and spices to the food processor and pulse until you can grad a ball in your hands but it’s still a bit crumbly.
Then, make patties out of this mixture and bake, flipping halfway through.
All you have to is soak, pulse, and bake, and you too can have some delicious falafel in your very own kitchen.
Homemade Baked Falafel
This simple recipe allows a middle-eastern classic to become everyone's homemade staple.
Makes: 15 falafel patties
- 1 1/4 cup dried chickpeas, soaked for 4 to 20 hours
- 2 tbsp olive oil, plus more for coating
- Garlic powder
- Parsley flakes
- Soak the dry chickpeas in water in the fridge for 4 to 20 hours.
- Preheat the oven to 375. Coat a baking sheet in a light layer of olive oil.
- Combine all ingredients in a food processor until binding together but still crumbly.
- Flatten this mixture into patties and bake at 375 for 25 mintues, flipping halfway through.