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Homemade Baked Falafel
Servings 24 falafel balls
- 1 cup dried chickpeas soaked overnight, drained or 1 can chickpeas, rinsed and drained
- 1 small onion
- 5 cloves garlic
- 1 cup chopped fresh parsley
- 1 teaspoon baking powder
- ¼ cup whole wheat flour or chickpea flour
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon Freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 4 whole wheat pitas
In the bowl of a food processor or in a large bowl using an immersion blender, process chickpeas, onion, garlic, parsley and cilantro until everything is just mashed and mixed, not pureed. Add baking powder, flour, cumin, coriander, salt and pepper and pulse until well mixed. Adjust seasoning to taste and let sit covered in fridge for at least 2 hours or up to 3 days.
Grease a sheet pan with 1 tablespoon evoo and place in oven. Preheat oven to 400°F with pan inside.
Using a tablespoon scoop out a heaping spoonful of batter and shape into a ball. Place on hot pan and drizzle with remaining tablespoon evoo bake for 20 minutes, turning halfway through.
Serve with all the fixings, we like Israeli salad, hummus, tahini, pickles, schug and harissa.
Serving: 6falafel balls in pita | Calories: 470kcal | Carbohydrates: 78g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Sodium: 940mg | Fiber: 15g | Sugar: 7g