Oven-baked Crispy Falafel
Imagine perfectly seasoned chickpea balls, lightly golden and crispy on the outside, with a tender and flavourful interior. The best part: they are oven-baked, perfect for an easy weeknight dinner!You can enjoy these Falafel stuffed into a warm wrap with fresh veggies, our 5-minute hummus and feta, in a salad or simply on their own as an appetiser or snack, perfect for dipping into this creamy tahini sauce.
Servings: 12 pieces
Ingredients
- 200 g dry chickpeas, soaked over night (do not use canned)
- 3 tbsp olive oil
- ½ red onion (roughly chopped)
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 4 garlic cloves
- 1 tsp salt
- ½ tsp ground pepper
- 1 tsp ground cumin (heaped)
- ½ tsp cinnamon
- 2 tbsp flour (heaped)
Instructions
- The day before, soak 200g dry chickpeas in water. Make sure they are well covered as the chickpeas will at least double in size.
- The next day, pre-heat the oven to 180 degrees. Prepare a baking tray with baking paper and spread 2 tbsp of oil across.
- Drain and rinse chickpeas. Then, throw all ingredients (including the remaining tbsp of oil) in a food processor. Blend for 4-5 minutes until everything is combined and crushed; the texture should resemble that of coarse sand.
- Using your hand, gently press into plum-sized balls and place on the oiled tray. You should get about 12 Falafel out of this.
- Bake for 30 minutes, but flip them over after 15 minutes so that both sides are crispy. Enjoy with our super easy hummus or a simple tahini!