Easy, homemade falafel in the oven! Eat it on salads, sandwiches, wraps, and rice bowls. Unlike fried falafel, baked falafel is really good leftover, which makes it a great option for meal prepping.Makes about 24 falafel.
Prep Time1d
Cook Time30mins
Total Time1d30mins
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Servings: 6
Author: Mandy Jackson
Ingredients
1 3/4cupsdried chickpeas
5garlic cloves,chopped
1small onion,quartered
1tablespooncumin
1/2teaspooncayenne pepper
1cupchopped curly parsley
3tablespoonsall purpose flour
1tablespoonlemon juice
1teaspoonsalt
1/2teaspoonpepper
1/2teaspoonbaking soda
4tablespoonsolive oil
Directions
Place dried chickpeas in a large bowl and cover with water by 2-3 inches. Soak 12-24 hours, until beans are soft enough that you can crush one between two fingers. Drain chickpeas and place in food processor along with garlic, onion, cumin, cayenne, parsley, flour, lemon juice, salt, pepper, and baking soda. Pulse until coarsely minced - about 30 seconds. Preheat oven to 375 degrees. Drizzle 2 tablespoons of olive oil on a baking sheeet. Form bean mixture into small patties, using roughly 2 tablespoons per patty. Place on baking sheet and drizzle with remaining 2 tablespoons oil. Bake 20-30 minutes, flipping halfway through. Once crisp and brown, remove from oven.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!