I know what you’re thinking, “really Linds…the best baked falafel…the best?” Yes, THE BEST falafel I have ever put in my mouth – don’t patronize me!
Before this recipe I wouldn’t have said I was a big fan of falafel. When I’d tried it in the past I would find it dry and not particularly flavourful unless it was dosed with tzatziki. But one day I came across this recipe from How Sweet Eats and I don’t know what came over me but I just felt like this was IT, the falafel I’d be waiting for my entire life…and I was right! This is some life changing falafel!
Even if you think you don’t like falafel give this recipe a go – it’s quick and actually kind of fun to make AND you can make a super cool falafel ‘bar’ like I did and have some fun building your own delicious falafel sandwiches. Here’s what you need for this home run Meatless Monday dish:
For the Falafel:
- 2 (14 oz) Cans of Chickpeas, drained and rinsed
- 3-4 Cloves of Garlic, roughly chopped
- 4 Green Onion, roughly chopped
- 1 Large Egg
- 1 Lemon, zest and juice
- Big Handful of Parsley
- Big Handful of Cilantro (could use mint instead if you’re not into cilantro)
- 1 Tbsp EVOO
- ½ tsp Cumin
- ¼ tsp Cayenne
- Salt and Pepper, to taste
- ¼ c Whole Wheat Flour
- 1 tsp of Baking Powder
For the Falafel Bar:
- Mini Pita Pockets
- Romaine Lettuce, shredded
- Tomato, sliced
- Cucumber, sliced
- Red Bell Pepper, Sliced
Alright, that might seem like a lot of ingredients but it’ll be totes worth it, I promise!
Preheat your oven to 425 degrees.
Throw your chickpeas, green onions, garlic, egg, lemon zest and juice, oil, herbs and spices into a food processor or blender and pulse until you get a crumbly mixture that still has some chunkiness to it. Add to that half of the flour and baking powder and pulse until combined then toss in the rest of the flour and baking powder whizzing everything up until smooth-ish, you can also leave this a little chunkier if you prefer.
Now all you do is line a baking sheet with foil or parchment and form the mixture into balls with your hands (I used a super heaping tablespoon amount) – this is messy so take of your jewelry and enjoy it! If you have the time I like to chilled the formed falafel in the fridge for 15-20 minutes so they can firm up a bit (this is also a great opportunity to fix yourself a cocktail) but if you’re short on time you can skip this step.
Now bake these guys for about 10 minutes per side, I like them to have a nice crisp on the outside so to help them brown up a little more I drizzle with some EVOO before I pop them in the oven.
While the falafels are baking you can cut up and arrange your accoutrements and then serve with the warm falafel.