PREP: 1hr 15min (includes 60 min soak time) TOTAL: 1hr 45min SERVINGS: 14 falafel balls
- 2 to 4 tablespoons olive oil
- 1 cup dried/uncooked/raw chickpeas, rinsed, picked over and soaked for at least one hour and up to overnight (do not attempt this recipe with canned chickpeas!)
- 1/3 cup chopped red onion (about 1/4th of a medium red onion, chopped)
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 3 garlic cloves, minced
- 1/4 teaspoon ground cumin
1. With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Coat a large, rimmed baking sheet or large cast iron skillet with 2 to 4 tablespoons olive oil (use more olive oil for more of a fried effect. I couldn’t fit all of the falafel into my 12-inch skillet so I used my 8-inch skillet as well, into which I poured in 1 teaspoon of olive oil).
2. In a food processor, combine the soaked and drained chickpeas, red onion, parsley, cilantro, 2 tablespoons olive oil, garlic, cumin, cinnamon, salt and pepper. Process until smooth, about 1 minute.
3. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan or skillet.
4. Bake for 13 minutes, then remove the falafel from the oven and carefully flip each one. Return the pan(s) to the oven for another 13 to 15 minutes, until the falafels are lightly browned on both sides.
Adapted from The America’s Test Kitchen Healthy Family Cookbook.
- Do not substitute canned chickpeas for dried chickpeas here! I made that mistake once and ended up with sad falafel pancakes.
- Although I haven’t tried it, the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking.
- I’ve found that falafel freezes well, too. It might be a little less crisp after defrosting but it is still very good!