Pickori

Texture-first pulsing

Baked Herb Falafel

Published

Pulse soaked chickpeas and herbs into a coarse mixture that holds together without becoming hummus.

Prep: 25 minutesSoak: 12 hoursCook: 25 minutesMakes: 20 falafel
Baked Herb Falafel served and ready to eat

What you need

  • 1 cup dried chickpeas, soaked in plenty of water for 12 to 24 hours
  • 1 small yellow onion, quartered
  • 1 packed cup parsley leaves and tender stems
  • 1 packed cup cilantro leaves and tender stems
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons olive oil, plus more for the pan

Method

  1. Drain the soaked chickpeas and dry them well. Heat the oven to 400 degrees F and oil a rimmed sheet pan.
  2. Pulse the chickpeas, onion, herbs, garlic, cumin, coriander, and salt in batches until finely chopped but not pureed.
  3. Stir in the baking powder and olive oil. Chill the mixture for 20 minutes, then press it firmly into 20 small patties.
  4. Bake for 15 minutes, flip carefully, and bake 8 to 10 minutes more, until browned and cooked through.

Food processor lesson

Use pulses and scrape the bowl between bursts. The mixture should hold when squeezed while still showing tiny chickpea pieces.

Canned cooked chickpeas contain more moisture and produce a different, often softer texture; this recipe is designed for soaked dried chickpeas.

Serve safely

Serve the falafel hot with pita, salad, tahini sauce, and pickled vegetables.

Refrigerate cooked leftovers within two hours and reheat until hot before serving.

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Safety note: Do not taste the raw mixture because uncooked soaked chickpeas and raw flour-like ingredients are not ready-to-eat.

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