Dried chickpeas (rather than cooked or canned) are the secret to achieving crispiness in this easy, oven-baked recipe. Serve in a whole grain wrap with hummus and vegetables, in a tomato salad with olive oil and red wine vinegar, or in a grain bowl with freekeh, farro, or quinoa.
¼ cup olive oil, divided
1 cup dried chickpeas, soaked overnight (do NOT use canned)
1 small red onion, chopped
1 cup packed fresh parsley leaves, chopped
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
An Oldways recipe, courtesy of Kelly Toups
DN says: My nutrionist recommended this site to me. When I had seen this recipe I knew it would be the first one I would try (I love falafel). Like others i worried they would not hold together because the mixture is so wet. However, they held up great and they taste so good! Will be making many more of these.
Ke says: The mixture felt so wet when forming the patties and I was worried they would fall to pieces when I tried to
Flip. Then shockingly held together great and tasted amazing
Evelyn Mosley says: These falafel were really good! I did not have enough parsley in the garden so I added sorrel and basil to the parsley to make a cup. Was so surprised how moist the “dough” was after processing! I might next time add a little ground flax seed to see. if it makes the falafel hold together a bit better, though this was not a problem. I used my convection own, but baked them 5 minutes longer than the recipe. I will definitely make these regularly! Loved the flavor and the crispiness!
Beth says: Easy and tasty! Making a double batch this time!
(4)
Leave a comment