Favourite Baked Falafel

Drain and rinse chickpeas.

Rough chop onions, parsley, and cilantro.

Place first 8 ingredients in bowl of food processor.

Depending on the texture you prefer (chunky or smooth), pulse the ingredients until desired consistency is achieved. Stopping to scrape down sides as necessary.

Taste and adjust seasoning and herbs as per your preference (I stir in more parsley and cilantro!)

Transfer to a mixing bowl and stir in the tahini (optional) and up to 4 tablespoons of flour* (chickpea, brown rice, AP, breadcrumbs or similar) and mix together – adding more flour if necessary until the mixture sticks together when pressed into a ball.

Cover bowl and pop it in the fridge for a couple hours.

Preheat oven to 400º F

Scoop about 2 tablespoons of the chickpea mixture and form into tight ball with your hands. Option: if you'd like a patty or a bigger ball, measure out about 1/4 cup scoop, form into a ball and then gently press into patty shape.

Place on lined baking sheet. Optional: spray with cooking spray.

Bake for 25-40 minutes until golden and crisp. Flip the balls after 18-20 minutes.

Pro Tip: Broil for the last few minutes for a crispier crust.

Storage – Make a big batch and then use up the falafels through out the week. They store nicely for 2 or 3 days.

You’ve got Options – make the balls a little bigger (1/4 cup) then gently press them to form a small patty for a sandwich, pita, burger, etc. You will need to adjust cooking time for the larger balls/patties.

Cooking Options – the falafels can be fried instead of baked if you prefer. Just add a small amount of oil in a skillet over medium to high heat, cooking and turning until golden.

Freezing – Throw leftover cooked falafel balls in the freezer in an airtight container for up to two months if not using immediately. Let them come to room temperature and then warm in the oven or the microwave when ready to use.