Baked Falafel with Canned Chickpeas
Falafel, those crispy, flavorful chickpea fritters, are a beloved street food and a staple in Middle Eastern cuisine. While traditionally deep-fried, this article explores a lighter, healthier, and equally delicious alternative: Baked Falafel with Canned Chickpeas. Yes, you read that right! We're ditching the excess oil and embracing the convenience of canned chickpeas to create a baked falafel recipe that's both simple and satisfying.
Ingredients
- 2 15 ounce cans chickpeas, rinsed and drained
- 1/2 cup 40g chopped fresh parsley
- 1/4 cup 20g chopped fresh cilantro
- 1/4 cup 40g chopped red onion
- 4 cloves garlic minced
- 2 tablespoons 16g all-purpose flour
- 1 tablespoon 8g lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons 30ml olive oil
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pulse ingredients: In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, flour, lemon juice, cumin, coriander, salt, and pepper. Pulse until a coarse paste forms. Avoid over-processing.
- Shape falafel: Shape the mixture into 1-inch (2.5cm) balls or patties.
- Toss in oil: Place the falafel in a bowl and drizzle with olive oil. Toss to coat.
- Bake: Place the falafel on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Serve the falafel immediately in pitas, salads, or with your favorite dipping sauce.