Crispy Oven Baked Falafel Recipes
OVEN BAKED FALAFEL
Learn how to make crispy baked falafel from canned chickpeas without the deep-frying! With a food processor and only 20 minutes in the oven this can be a new favorite vegetarian weeknight meal.
Provided by Lauren Schmidt
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF. Using the spray oil grease the baking sheet and set aside.
- In a food processor add onion. Pulse 5 to 6 times to mince the onion. Transfer onion to a clean tea towel/dish rag. Over a bowl or sink ring the towel around the minced onion draining as much liquid out as possible. Transfer the onion back to the food processor.
- Add in the parsley, cilantro, garlic, lemon juice, cumin, salt, baking soda, & all-purpose flour to the food processor with the onion. Pulse 6 to 8 times to mix everything. Add in the chickpeas. Continue to pulse the food processor until everything is minced, stopping to scrape down the sides if necessary.
- oTo make falafel patties scoop about 3 tablespoons of the mixture into your hand and form a patty then laying it down on the sheet pan. (Or if you happen to have an ice cream scoop use that to easilyf measure out balls of falafel, then forming patties.) Continue to make patties with the rest of the mixture.
- Using a spray oil lightly oil the tops of each of the patties. Transfer to the oven and bake 10 minutes.
- Very carefully flip each of the falafel over (they might still seem loose at the point so be careful so they don't break apart). Bake an additional 10 minutes until the falafel patties are golden brown. Serve immediately.
Nutrition Facts : Calories 193 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 falafel patties, Sodium 863 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- Place the chickpeas in a large bowl and cover them with 4 inches of water. (The beans will triple in volume as they cook.) Set the chickpeas aside to soak overnight for a minimum of 12 hours and up to 24 hours. (The chickpeas are ready to use when they are easily broken apart with your fingers.)
- Drain the chickpeas and add them to a food processor along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice. Process the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed. (Do not overprocess the mixture or the falafel will be too loose. Process the mixture just until it holds together when squeezed into balls.) Taste and season the mixture with more salt, as desired.
- Squeeze the falafel mixture into 1.5-inch balls then flatten them slightly so they are the shape of patties. Arrange the falafel on the greased baking sheet and brush the tops of them with the remaining olive oil. Bake the falafel for 15 minutes, flip them once then bake them an additional 10 minutes until they are golden brown. Serve the falafel in pita bread with tahini sauce and veggies, or add them to a salad as a healthy, protein-packed topping.
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- In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
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- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
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