Baked Herby Falafel Balls
Baked Herby Falafel Balls
This recipe comes from Nosh, Micah Siva’s plant-forward cookbook celebrating modern Jewish cuisine.
Falafel has long been my go-to protein choice, but frying falafel can feel like a chore. In this recipe you don’t need a fryer for a delicious falafel, but there is one thing you can’t skip: the secret to falafel is using dried chickpeas that have been soaked, not canned or cooked chickpeas, which will result in mushy, lifeless falafel. Soaking beans overnight means that falafel is rarely a spur-of-the-moment dish, though I like to keep a portion of soaked and drained chickpeas in the freezer for when a craving hits. Instead of frying, I bake or air fry my falafel for a less messy, healthier variety that I can add to my salads, mezze platters, or even tacos.
Ingredients
-
1 cup dried chickpeas
- 2 cups water
- 6 tablespoons olive oil, divided
- 1 shallot, peeled and quartered
- 4 garlic cloves, peeled
-
2 tablespoons sesame seeds
- 1 teaspoon lemon zest
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
½ teaspoon salt
-
¼ teaspoon red chili flakes
- ¼ teaspoon baking powder
- 1 cup roughly chopped fresh parsley
- 1 cup roughly chopped fresh cilantro
Directions
In a bowl, combine the chickpeas and water and soak for at least 10 hours or overnight.
- Preheat the oven to 400°F. Line a sheet pan with parchment paper. Use a pastry brush to brush 2 tablespoons of the oil on the parchment paper.
In a food processor or blender, combine the soaked chickpeas, shallot, garlic, sesame seeds, lemon zest, cumin, coriander, salt, red chili flakes, baking powder, parsley, and cilantro and pulse until combined, but not totally smooth. If needed, add water a tablespoon at a time until it comes together.
- Use a 1-tablespoon measure to scoop the mixture into 2-tablespoon mounds and shape them into balls using your hands (if it is sticking to your hands, wet them slightly before rolling). Place the balls on the prepared sheet pan.
- Brush the falafel balls with the remaining 4 tablespoons of olive oil. Bake for 25 minutes, flipping the balls halfway through, until browned.
Recipe Note
Uncooked falafel balls can be frozen for up to 1 month. Bake from frozen for 25 to 30 minutes in the oven at 400°F, or until heated through. Reheat cooked falafel in the oven or air fryer at 400°F for 5 to 6 minutes.
Variation: Instead of baking, air fry the falafel balls at 375°F for 12 to 15 minutes until crispy.
