Description
Crispy oven-baked falafel served with a fresh salad for a healthy and satisfying meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 1/2 tsp baking powder
- For the salad: 2 cups mixed greens, 1 cucumber (sliced), 1 tomato (diced), 1/4 red onion (sliced), 2 tbsp olive oil, 1 tbsp lemon juice, salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, olive oil, and lemon juice. Pulse until coarse but not smooth.
- Add flour and baking powder. Pulse briefly to combine.
- Form the mixture into small patties and place on the baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden and crisp.
- Meanwhile, toss the salad ingredients in a bowl.
- Serve falafel warm with the salad.
Notes
- For extra crispiness, spray falafel lightly with oil before baking.
- Serve with tahini or yogurt sauce if desired.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern