Falafel are delicious, crispy chickpea patties that are a classic in Middle Eastern cuisine. They are naturally vegan, flavorful, and versatile. Baking them in the oven is a healthier alternative to frying, and they turn out just as tasty! Here’s a simple recipe to make flavorful falafel at home, with fresh coriander for added aroma.
Ingredients:
250 g dried chickpeas (or 1 can, about 400 g, drained)
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
1 bunch fresh parsley, roughly chopped
1 bunch fresh coriander (cilantro), roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander seeds (optional)
1/2 teaspoon baking powder
1 teaspoon salt
Pepper to taste
2 tablespoons chickpea flour or regular flour
1-2 tablespoons sunflower oil (for brushing)
Instructions:
Prepare the chickpeas:
If using dried chickpeas, soak them overnight in plenty of water. Drain well before use. If using canned chickpeas, rinse and drain thoroughly.
Make the falafel mixture:
Place the chickpeas, onion, garlic, parsley, coriander, ground cumin, ground coriander seeds (if using), salt, pepper, and baking powder into a food processor or a strong blender. Process until you get a coarse, but well-combined mixture. If the mixture is too dry, add a tiny bit of water; if too wet, add flour.
Form the falafel:
Shape the mixture into small balls or flat patties using your hands.
Preheat the oven:
Set your oven to 200°C (392°F).
Prepare for baking:
Place the falafel on a baking sheet lined with parchment paper. Lightly brush or spray them with sunflower oil for extra crispiness.
Bake:
Bake in the preheated oven for 20–25 minutes, turning halfway through, until golden brown and crispy.
Serve:
Enjoy your baked falafel hot with pita bread, salad, hummus, or tahini sauce.
Enjoy your homemade oven-baked falafel!