Oven Baked Falafel - Vegan, Gluten-free & Nut-free
Falafel is the ultimate take-out win. The cool kid of vegetarian options.
Ingredients
- 2 cups soaked chickpeas
- 1 half yellow onion - diced
- 2-3 cloves garlic - chopped
- 1 tbsp fresh lemon juice
- 3/4 tsp sea salt
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp baking powder
- 1/2 cup cilantro - chopped
- oil for drizzling - I used a blend of grapeseed & olive
- raw sesame seeds for garnish
Instructions
- Preheat oven to 375° F and prep baking sheet with parchment paper.
- In a food processor, pulse soaked chickpeas, onion, garlic, lemon, salt, cumin, coriander and baking powder until well combined and resembles a chunky hummus.
- Toss cilantro into the processor along with chickpea mixture and pulse until very well combined. Be sure to scrape down sides if necessary.
- Using a tablespoon, scoop up mixture and form disc shapes (I just form a ball with my hands and then gently flatten). Place on the prepared baking sheet. Should make around 20, about 2.5cm / 1" wide falafels.
- Drizzle with a generous amount of oil and if desired top with sesame seeds. Bake for 15 minutes.
- After the 15 minutes is up, flip falafels and drizzle with a bit more oil and if desired, top with sesame seeds. Bake for another 12-15 minutes or until golden and crispy on the outside.
- When falafels are done, feel free to sprinkle a bit more sea salt on top while still very hot (totally not necessary, just adds a nice salty taste). These are best served fresh and hot.
Notes
* Cooked or canned chickpeas will not work for this recipe. To make soaked chickpeas, simply place dried chickpeas in a bowl and fill with water. Place in the fridge overnight or for at least 12 hours. Drain out the water, and you're good to go! **Not a fan of cilantro? All good, use parsley in place of it! ***To fussy eater approve this recipe, I take out 3-4 tablespoons of the mixture before adding the fresh herbs (green stuff) into the processor. I am also a total sucker and will sometimes shape the falafel into hearts #thethingswedo ****Serve these with hummus, toss in a salad, make them the main event in a wrap or pita... or savagely eat them when their piping hot from the oven and burn the taste buds clean off your tongue, You know, whatever.