Falafel are flavorful balls of ground chickpeas, herbs, and spices. In Middle Eastern cooking, they're typically fried, but here, I bake them for an easy homemade twist. Serve them in a pita wrap with all the fixings, or find more serving suggestions in the post above.
Ingredients
1cupuncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry* (see note)
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large food processor, place the chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use ALL of them here), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.
Notes
*Canned chickpeas cannot be substituted in this recipe or your falafel will turn out mushy.