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Crispy Baked Falafel
from Cookie + Kate

Name: Crispy Baked Falafel
Ingredients: 2 to 4 tablespoons olive oil; 1 cup dried/uncooked/raw chickpeas, rinsed, picked over and soaked for at least one hour and up to overnight (do not attempt this recipe with canned chickpeas!); ⅓ cup chopped red onion (about ¼th of a medium red onion, chopped); ½ cup fresh parsley leaves; ½ cup fresh cilantro leaves; 3 garlic cloves, minced; ¼ teaspoon ground cumin; ⅛ teaspoon ground cinnamon; 1 teaspoon ground sea salt or kosher salt; ½ teaspoon freshly ground black pepper

Ingredients

You need 10 Ingredients

½ teaspoon freshly ground black pepper

1 teaspoon ground sea salt or kosher salt

⅛ teaspoon ground cinnamon

¼ teaspoon ground cumin

3 garlic cloves, minced

½ cup fresh cilantro leaves

½ cup fresh parsley leaves

⅓ cup chopped red onion (about ¼th of a medium red onion, chopped)

1 cup dried/uncooked/raw chickpeas, rinsed, picked over and soaked for at least one hour and up to overnight (do not attempt this recipe with canned chickpeas!)

2 to 4 tablespoons olive oil

Steps

Showing 2 out of 4 Steps

In a food processor, combine the soaked and drained chickpeas, red onion, parsley, cilantro, 2 tablespoons olive oil, garlic, cumin, cinnamon, salt and pepper. Process until smooth, about 1 minute.
With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Coat a large, rimmed baking sheet or large cast iron skillet with 2 to 4 tablespoons olive oil (use more olive oil for more of a fried effect. I couldn't fit all of the falafel into my 12-inch skillet so I used my 8-inch skillet as well, into which I poured in 1 teaspoon of olive oil).

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Cookie + Kate