Crispy Baked Falafel

Ingredients

Instructions

1. 1

   PREPARE CHICKPEAS: You must use DRIED chickpeas that have been soaked 12-24 hours in plenty of cold water. Canned chickpeas will not work as they are too soft. Drain the soaked chickpeas and spread on a clean kitchen towel. Pat completely dry - excess moisture will make the falafel fall apart.

2. 2

   PROCESS THE MIXTURE: Add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, and 1/2 teaspoon salt to a food processor. Pulse 15-20 times until the mixture looks like coarse sand or breadcrumbs. You should see small chickpea pieces about the size of couscous, not a smooth paste.

3. 3

   CHECK TEXTURE: Squeeze a small amount in your hand - it should hold together without crumbling. If it falls apart, pulse a few more times. If it looks pasty or smooth, you have over-processed but it will still work.

4. 4

   CHILL THE MIXTURE: Transfer mixture to a bowl, cover, and refrigerate for 1 hour. This helps the flavors meld and makes the mixture easier to shape.

5. 5

   SHAPE THE FALAFEL: Preheat oven to 375°F (190°C). Brush a baking sheet generously with 1 tablespoon of the olive oil. Scoop about 2 tablespoons of mixture and form into a patty about 2 inches wide and 1/2 inch thick. You should get about 16 falafel.

6. 6

   OIL THE TOPS: Brush the tops of each falafel with the remaining olive oil. This helps them get crispy.

7. 7

   BAKE UNTIL GOLDEN: Bake 15 minutes. Flip each falafel carefully with a spatula. Bake another 10-15 minutes until golden brown on both sides and firm to the touch. The inside should be light green and cooked through. Let cool 5 minutes before serving.