Rating
5
Average: 5 (4 votes)
Active time
15 minutes
Total time
8 hours, 45 minutes
Yield
15 falafel patties
Serving Size
3 falafel patties
Nutritioni
Ingredients

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

Instructions
  1. Preheat oven to 375°F.  Add 1 tablespoon of the olive oil to a food processor, along with the drained chickpeas, onion, parsley, garlic, salt, pepper, cumin, and coriander. Pulse until well combined.
  2. Pour the remaining 3 tablespoons of the olive oil on a large rimmed baking sheet so that a thin layer is evenly coating the pan.
  3. Form the falafel dough into 2-tablespoon sized round balls, then flatten into patties and set on the oiled pan. (Makes about 15 falafel patties.)
  4. Bake for 15 minutes. Flip, then bake for another 15 minutes.

 

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 260
Total Fat: 13g
Saturated Fat: 2g
Sodium: 480mg
Carbohydrate: 28g
Fiber: 6g
Sugar: 5g (Added Sugar: 0g)
Protein: 9g

Yield: 15 falafel patties

Serving Size: 3 falafel patties

How'd it Taste?

chris
5
Beth
5
Easy and tasty! Making a double batch this time!
Evelyn Mosley
5
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!
Ke
5
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

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