Baked Falafel

Most recipes we found were deep fried.  We modified this recipe from The Mediterranean Dish and found baking them works better and of course means healthier.  

Preheat oven to 425 degrees

2 cans chickpeas, drained, rinsed and patted dry

1 cup fresh parsley leaves, stems removed

3/4 cup fresh cilantro leaves, stems removed

1/2 cup fresh dill, stems removed

1 small onion, quartered

7–8 garlic cloves, peeled

Salt to taste

1 Tbsp ground black pepper

1 Tbsp ground cumin

1 Tbsp ground coriander

1/2 tsp cayenne pepper, or less if worried about the heat

*1 tsp baking powder

*2 tbsp toasted sesame seeds

Lay chickpeas on several layers of paper towel and continue to air dry. Combine parsley, cilantro, dill, onion, garlic and all dry spices to food processor. Pulse until well mixed, like an herb paste. Slowly add chickpeas and pulse after each time you add. Continue until all ingredients are combined and falafel batter forms.  You may need to scrape down the sides and hand mix ingredients to get it fully integrated. If time allows put mixture in fridge for at least an hour or overnight - this step is not required but can help falafel stay together better.

*Add baking powder and toasted sesame seeds to batter.  Form patties with approximately 2-3 Tablespoons of batter, flatten slightly.  Place patties on a baking sheet lined with parchment paper.  Cook approximatly 10-15 each side.

Falafel will crisp up nicely just as good as if you had deep fried it.