Name: Falafel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: . Falafel Mixture; 1 cup uncooked chickpeas (soaked 24 hours, drained, rinsed, and patted dry); ½ cup chopped shallot or yellow onion; 3 garlic cloves; 1 teaspoon lemon zest; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¾ teaspoon sea salt; ¼ teaspoon cayenne pepper; ¼ teaspoon baking powder; 1 cup chopped fresh cilantro (leaves and stems, patted dry); 1 cup chopped fresh parsley (leaves and stems, patted dry); 1 tablespoon extra-virgin olive oil (plus more for drizzling); . For serving; Pita bread (use gluten-free pita if needed); Hummus (Hummus); Diced veggies ((tomato, cucumber)); Fresh herbs ((chopped parsley, fresh mint)); Pickled Red Onions (Pickled Red Onions); Tahini Sauce (Tahini Sauce)

Welcome to a delightful journey into the world of homemade falafel! This classic Middle Eastern dish is not only packed with flavor but also a crowd-pleaser at any gathering. Let’s dive into the details!

Tips for Perfect Falafel

This part’s so satisfying—watch your falafel transform in the oven! Make sure not to pack your patties too tight for that perfect texture.

Serving Suggestions

Serve your falafel warm in pita bread with all your favorite toppings. Trust me, you’ll love it!

Ingredients

Instructions

Prepare the Oven:
Step 1

- Preheat the oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Make the Falafel Mixture:
Step 2

- Blend the Ingredients: In a large food processor, place the chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use ALL of them here), 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.
Step 3

- Shape the Patties: Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
Bake the Falafel:
Step 4

- Arrange and Bake: Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
Assemble the Pitas:
Step 5

- Serve: Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.

Nutrition

Calories: 150, Fat: 5g, Carbs: 20g, Protein: 6g

Cooking techniques

Pulse the ingredients in the food processor until just combined to avoid a mushy texture. Baking instead of frying keeps these falafels healthier while still achieving a crispy exterior.

Variations or substitutions

Feel free to swap chickpeas for fava beans if you prefer a different flavor. You can also customize the herbs based on what's fresh or available in your kitchen!

Storage tips

Store any leftover falafel in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Just reheat in the oven to regain that crispy texture!

Notes

For extra flavor, you can let the mixture chill in the refrigerator for about 30 minutes before shaping the patties. This helps them hold together better!