Baked Falafel
Ingredients
- 500 gcanned chickpeas (dried, soaked 24h and drained)
- 1 pcYellow onion (coarsely chopped)
- 3 pcGarlic (germ removed)
- 1 pcFlat-leaf parsley (bunch, leaves only)
- 1 pcFresh cilantro (bunch, leaves only)
- 1 tbspCumin ground
- 1 tspWhole coriander seeds (crushed)
- 1 tspBaking soda
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 tbspExtra virgin olive oil
Method
A golden crust that cracks under the tooth, revealing a tender green heart scented with fresh herbs. The smell of roasted cumin and warm garlic hits you as soon as the oven opens.
- 1
In a food processor, place the drained chickpeas, onion, garlic, parsley, and cilantro. Pulse in short bursts: you want a grainy texture like semolina, not a smooth purée.
- 2
Add the cumin, crushed coriander seeds, salt, pepper, and baking soda. Mix with a spatula to evenly distribute the spices. Let the mixture rest in the fridge for 15 minutes to firm up.
- 3
Preheat the oven to 200°C. Form walnut-sized balls. Place them on an oiled baking sheet and flatten them slightly to encourage contact with the heat. Brush the tops with olive oil.
- 4
Bake for 25 minutes. Halfway through, flip them gently. The falafels are ready when they are deep brown and the crust feels firm under finger pressure.
Frequently asked questions
How do you get this dish right?
- Never use canned chickpeas, they are too wet and your falafels will fall apart.
- The texture must remain grainy after blending to ensure lightness after baking.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat for 5 minutes in a hot oven to restore the crispness.
