Description

Ingredients

• For the falafel mixture
• 🧆 250 g dried chickpeas, soaked overnight and drained (1¼ cups / 8.8 oz) Original: 🧆 250 g dried chickpeas, soaked overnight and drained (1¼ cups / 8.8 oz)
• 🧅 80 g yellow onion, roughly chopped (½ medium / 2.8 oz) Original: 🧅 80 g yellow onion, roughly chopped (½ medium / 2.8 oz)
• 🧄 10 g garlic, roughly chopped (3 cloves / 0.35 oz) Original: 🧄 10 g garlic, roughly chopped (3 cloves / 0.35 oz)
• 🌿 30 g fresh flat leaf parsley, leaves and tender stems (1 packed cup / 1.1 oz) Original: 🌿 30 g fresh flat leaf parsley, leaves and tender stems (1 packed cup / 1.1 oz)
• 🌱 20 g fresh cilantro, leaves and tender stems (¾ packed cup / 0.7 oz) Original: 🌱 20 g fresh cilantro, leaves and tender stems (¾ packed cup / 0.7 oz)
• 🌿 6 g ground cumin (2 tsp / 0.21 oz) Original: 🌿 6 g ground cumin (2 tsp / 0.21 oz)
• 🌿 4 g ground coriander (1½ tsp / 0.14 oz) Original: 🌿 4 g ground coriander (1½ tsp / 0.14 oz)
• 🌶️ 2 g smoked or sweet paprika (½ tsp / 0.07 oz) Original: 🌶️ 2 g smoked or sweet paprika (½ tsp / 0.07 oz)
• 🧂 7 g fine sea salt (1¼ tsp / 0.25 oz) Original: 🧂 7 g fine sea salt (1¼ tsp / 0.25 oz)
• ⚫ 2 g freshly ground black pepper (½ tsp / 0.07 oz) Original: ⚫ 2 g freshly ground black pepper (½ tsp / 0.07 oz)
• 🌾 8 g baking powder (2 tsp / 0.28 oz) Original: 🌾 8 g baking powder (2 tsp / 0.28 oz)
• 🌾 20–25 g chickpea flour or all purpose flour, as needed (3–4 tbsp / 0.7–0.9 oz) gluten Original: 🌾 20–25 g chickpea flour or all purpose flour, as needed (3–4 tbsp / 0.7–0.9 oz)
• For shaping and baking
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🫒 15 ml olive oil for brushing the tray (1 tbsp / ½ fl oz) Original: 🫒 15 ml olive oil for brushing the tray (1 tbsp / ½ fl oz)
• For serving (suggestions)
• 🥄 Silky tahini lemon sauce (from previous recipe) sesame Original: 🥄 Silky tahini lemon sauce (from previous recipe)
• 🥒 Sliced cucumber and tomato Original: 🥒 Sliced cucumber and tomato
• 🥙 Warm pita bread or flatbread gluten Original: 🥙 Warm pita bread or flatbread

Preparation

• Soak the chickpeas Place the dried chickpeas in a large bowl, cover with plenty of cold water (they will at least double in size) and soak for 12–18 hours. Drain very well and pat dry with a clean towel – they must not be wet when you blend them.
• Prep the aromatics Roughly chop the onion, garlic, parsley and cilantro so they fit easily into the food processor. Remove any very thick stems.
• Pulse the mixture Add the drained chickpeas, onion, garlic, parsley and cilantro to a food processor. Pulse in short bursts until the mixture looks finely chopped and grainy but not like a smooth paste. Scrape down the sides a few times so everything processes evenly.
• Season and bind Add cumin, coriander, paprika, salt, black pepper and baking powder. Pulse again to combine. Sprinkle in 3 tbsp of chickpea flour and pulse a few more times. The mixture should hold together when squeezed in your hand but still feel light and slightly crumbly. If it is too wet or loose, add the remaining 1 tbsp flour and pulse again.
• Chill the mixture Transfer the falafel mixture to a bowl, cover and refrigerate for 30 minutes. This helps the flavors meld and makes shaping easier.
• Preheat the oven and tray Place a large baking tray in the oven and preheat to 220°C (428°F). Once hot, carefully remove the tray, brush it with 1 tbsp olive oil and set aside for shaping the falafel.
• Shape the falafel bites Using a small cookie scoop or spoon, form walnut sized portions of the mixture (about 20–24 pieces). Roll each portion into a ball and gently flatten into a thick disc about 3 cm wide (1¼ in). Place them on the oiled hot tray, leaving a little space between pieces.
• Brush and bake Brush the tops of the falafel bites lightly with the remaining 2 tbsp olive oil. Bake at 220°C (428°F) for 10 minutes, then carefully flip each piece and bake for another 8–10 minutes, until deep golden and crisp on the outside.
• Rest and serve Let the falafel rest on the tray for 3–4 minutes so the crust sets. Serve warm with silky tahini lemon sauce, fresh vegetables and warm pita.

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