Baked Falafel

Baked falafel are a lighter variation of the classic fried falafel, but just as tasty. Here’s the recipe.

Ingredients

• 400 g of dry chickpeas (soaked in water for at least 12 hours)
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• A bunch of fresh parsley
• A bunch of fresh cilantro (if you like it, otherwise you can omit it or replace it with more parsley)
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of chili powder (optional)
• 1 teaspoon of salt
• 1/2 teaspoon of baking soda
• Juice of 1/2 lemon
• 2 tablespoons of flour (chickpea flour for a gluten-free version or wheat flour)
• Olive oil as needed for brushing

Preparation

1. Rinse the soaked chickpeas and drain them well.
2. In a food processor, blend the raw chickpeas together with the onion, garlic, parsley, cilantro, spices, salt, lemon juice, and baking soda until you get a homogeneous but slightly grainy mixture.
3. Transfer the mixture to a bowl and mix with the flour. If the dough is too soft, add more flour until the desired consistency is reached.
4. Let the dough rest in the refrigerator for about 1 hour, to firm up.
5. Preheat the oven to 200 °C and prepare a baking tray by lining it with parchment paper.
6. With moist hands, form balls or discs from the mixture and place them on the tray.
7. Lightly brush the falafel with olive oil and bake in the oven for about 20-25 minutes, turning them halfway through, until they are golden and crispy.
8. Serve the baked falafel hot, accompanied by a tahini sauce or yogurt sauce, as you like.

Curiosity

Falafel is a traditional dish from the Middle East, greatly appreciated in the Western world as well. They are traditionally fried, but baking is a valid alternative to make the dish lighter. Moreover, we can give an Italian touch to the falafel by serving them with a fresh yogurt sauce flavored with chopped chives, reminiscent of our tradition of fresh and light sauces.