Baked Chickpea Falafel
The ultimate baked falafel recipe is here!!!
Falafel do not need to be fried people. These are baked and crispy and moreish! Traditional falafel tends to not be overly-flavoured. The taste explosion tends to come from the sauces that you layer on. I prefer my falafel balls to be able to stand alone without any sauces, so you can eat them as little baked bites, or you can stuff them into a pita and load up on the sauces.
What’s great about this recipe is that apart from the chickpea measurement (you could also sub the chickpeas for moong beans), oil, corn flour, lemon juice, and the baking temp and time, everything else can be played with. The spices are all pretty much up to you. I like to add ginger for that bit of fire. The herbs though are the absolute stars of the show. It might seem like a lot of parsley and coriander but trust me, just go for it, because they add so much!
As always, let me know if you try them and tag me on Instagram!
Makes roughly 40-50 falafel balls
2 and 1/4 cup of dry chickpeas
3 loosely packed cups of chopped parsley
3 loosely packed cups of coriander
2 tsps paprika
2 and 1/2 tbsp grated ginger
1 tbsp nutritional yeast
1/2 tbsp ground cumin seeds
1/2 tbsp ground coriander seeds
1/2 tbsp za’atar
3/4 tbsp pink Himalayan salt (1 tbsp if you like things well salted, I prefer less so kids can have them too)
1/2 tsp ground black pepper
Juice of 1 lemon
3 tbsp of extra virgin oil
4 tbsp fine corn meal
Soak the chickpeas in water overnight
Drain and rinse the chickpeas and put them in a large mixing bowl
Place the rest of the ingredients in the bowl and then blitz in blender until it reaches a semi-coarse consistency.
Refrigerate mix for at least an hour.
Preheat oven to 180 C.
Make the falafel balls using a 1/4 cup measurement. Tightly pack the 1/4 cup just under full, tip out and shape into flat balls (as pictured).
Place the balls on a baking sheet and bake for 25 minutes.