Baked Falafel with Herbs and Spices
Ingredients
- 2 cups dried chickpeas
- 4 cloves garlic
- 6 spring onions
- 1 cup packed fresh coriander
- 1 cup packed fresh parsley
- 3 teaspoons ground cumin
- 3 teaspoons smoked paprika
- 1 teaspoon salt
- zest and juice of 1 large unwaxed lemon
- 1 teaspoon baking powder
- 1/4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
Preparation
Soak the chickpeas in a big bowl of water overnight. Then drain, rinse well and drain dry.
Preheat the oven to 180C
Using a food processor, blend all the ingredients together (apart from the extra olive oil) until quite smooth.
Shape into small patties.
Pour the 2 tablespoons olive oil onto a large baking tray and spread out. If not enough to cover the whole tray, use a little more.
Lay the falafel onto the tray and bake for around 25 minutes, turning halfway. They’re done when golden brown.
Tips
Falafel is best when freshly cooked but can be enjoyed cold as a snack the next day.
Baking provides a good result, though deep frying may give a crispier outside and fluffier inside if preferred.
Serve with hummus or tahini sauce, tzatziki, lots of vegetables, and wraps.
