Ingredients: |
Ingredients: 1 1/2 cups dry chickpeas
4 cloves garlic, minced
3/4 cup yellow onion, diced
1 cup Italian flat-leaf parsley, packed
1 tablespoon + 1 teaspoon lemon juice
2 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons salt
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/4 teaspoon cayenne
2 tablespoons + 1 teaspoon neutral oil*, divided
|
Directions: |
Directions: The night before, place dried chickpeas in a large bowl (or pot) filled with water. The dried beans will triple in volume, so ensure you add plenty of water to accommodate. Cover and let soak at room temperature for approximately 18 hours. Strain and rinse after soaking.
The next day, preheat oven to 425°F. Line a baking sheet with parchment paper.
Add rehydrated chickpeas, garlic, yellow onion, parsley, lemon juice, cumin, coriander, salt, lemon zest, black pepper, cayenne and 1 tablespoon of neutral oil to the food processor. Pulse, stopping to scrape down the sides as needed, until the chickpeas are finely minced and the batter is evenly mixed. The batter should loosely hold when squeezed together with your fingers. If not, process a bit more.
Scoop out the batter and use your hands to press and shape the dough into 24 balls. The batter will be slightly tacky, but if it’s too hard to handle, place mixture in the fridge for 10-15 minutes to firm up before scooping and shaping.
Spread falafel balls out on baking sheet. Put remaining 1 tablespoon + 1 teaspoon neutral oil into a small bowl. Use a pastry brush to brush oil on the falafel. Bake for 20-25 minutes until firm and slightly golden brown on the outside. |
This recipe for Oven Baked Falafel is from