I LOVE falafel. I love just about everything about them, the crispy outside, the warm soft insides, the spice blend, the fact that they come in the perfect bite sized format. I really do love it all, except the fact that they are incredibly fried. I always enjoy them as I’m eating them, but they always leave me with a heavy feeling I don’t enjoy. That’s why I started researching how to make a baked version. All of the recipes had similar ingredients and steps, so I found a combination of a few and came up with the recipe below.
I will own up to my biggest fail on how I executed this recipe, the texture. I don’t own a food processor so I used a blender and did exactly what you’re not supposed to do with the ingredients. I ended up with more of a vegetable puree than a paste so the falafel didn’t cook exactly the way I wanted them to. They did however taste delicious, so I’d say it was an overall win. Don’t follow my lead though- use a food processor for this recipe!
- 1 onion
- 3 cups cooked chickpeas
- 1 cup fresh parsley
- 1 cup fresh coriander (cilantro)
- 2-4 garlic cloves to taste
- 1 tbsp cumin
- 2 tbsp gluten free flour
- 1 tbsp vegetable or olive oil + extra for baking
- salt to taste
- pepper to taste
- Preheat oven to 250°C / 480° F.
- In a food processor, blend the onion until chopped. Add the rest of the ingredients, leaving out the flour and olive oil. Blend again until you get a smooth mixture, but not too smooth to avoid turning it into a puree.
- Add the flour and olive oil and blend these with the mixture as well.
- Place parchment paper onto a cookie tray and lightly coat the paper with oil. With your hands form the patties to the desired size and place each onto the sheet.
- Once all the patties are done, brush each one lightly with oil to ensure they turn out brown and crispy in the oven.
- Bake for 15-20 minutes or until golden.