This is a re-do recipe. I made falafel for the first time and it was just ok. It tasted good but fell apart miserably. I also pan fried them in oil and it was messy/ time consuming.
So I searched for a baked falafel recipe and followed it exactly (mostly- I fail at following recipes perfectly). They turned out beautifully! I just love falafel. Stuffed into a pita, over a salad or just dipped into quick tzazki sauce.
I should note that while you could mash the chick peas manually, it helps to have a food processor. I have a baby one that my mom found at a garage sale for $4. I know- she is a deal master. But you don’t need a super fancy one, just as long as it works. Since mine is so small, I did it in batches. 1/2 the chick peas, other 1/2 and then garlic plus parsley.
These guys are yummy! Enjoy!
1 15 oz can of reduced sodium chick peas, rinsed
1/4th onion, grated
2 cloves of garlic
1/4th cup parsley
2 tablespoons of flour
1 teaspoon of cumin
1/2 teaspoon of baking powder
2 tablespoons of olive oil
salt and pepper
1. Preheat oven to 350 degrees. Pulse chick peas, garlic and parsley in a food processor until it makes a paste. Work in batches if needed.
2. Combine chick pea mixture, flour, cumin, baking powder and olive oil. Season with salt and pepper.
3. Roll mixture into small balls. You should get about 12. Bake for 15 minutes.
4. After 15 minutes, flip and push gently to flatten the balls into patties. Bake for 10 more minutes