This is basically the second part to the Falafel Nachos post I wrote up yesterday.
Falafel is typically deep fried; a reason why I don’t eat it very often, despite a great restaurant serving it on a daily basis near my workplace.
However, when find myself at home craving the crunchy, creamy chickpea ball filled with bold spices, I bake it.
That’s not a typo, I do bake it.
It’s quick to make, as you throw all the ingredients in a food processor to be chopped and combined. The mixture is then rolled into balls, placed on a greased cookie sheet, flattened and then baked in the oven.
Bright lemon, earthy cumin and aromatic cilantro, encapsulated by a soft, pleasant crunch, makes it a tasty snack or even better, a great component of your nachos for game day.
Adapted from Domestic Vegan
Seen here in “Falachos” (Falafel Nachos).
Makes 10 Baked Falafel
1 fifteen ounce can of chickpeas, drained, rinsed and drained again
2 garlic cloves, quartered
Quarter cup of cilantro, roughly chopped
2 tablespoons of white whole wheat flour (you can use all purpose flour)
2 tablespoons of panko (you can use bread crumbs)
1 teaspoon of baking powder
2 teaspoons of ground cumin
Half teaspoon of ground coriander
Half teaspoon of onion powder
Quarter teaspoon of cayenne pepper
3 tablespoons of freshly squeezed lemon juice (for me this was from 1 lemon)
Half teaspoon of fine sea salt
A tablespoon of mild tasting olive oil (to grease your cookie sheet)
An oiled cookie sheet (add about a tablespoon of mild tasting olive oil to a cookie sheet and spread around with a paper towel)
Place your oven rack to the middle position in your oven. Preheat your oven to 425F.
Add the chickpeas, garlic and cilantro to the food processor. Pulse the ingredients till well combined.
Add the rest of the ingredients to the food processor and pulse till the ingredients are well combined. The mixture should be smooth and moist. If it’s dry, you can add a teaspoon or two of water at a time until the mixture seems like it can hold together when rolled into a ball with your hands.
Take about half a palmful of the mixture at a time, rolling it into a golf sized ball. Place it on your cookie sheet. Continue this until you run out. For me, I was able to make 10 balls.
Flatten the tops of the balls a little with your fingers and then bake them for about 12 – 15 minutes.
At the 12 minute marker, remove the cookie sheet and flip one of the falafel over. Is it browned? If so, flip the rest of the falafel over and then return the balls back to the oven and bake for about 5 to 8 minutes longer, so that the other side is deeply browned as well. If not, flip it back over (to it’s original side face down in the oven) and bake it a little longer (another 1 or 2 minutes). When they have browned on their original side, flip and bake for about 5 to 8 minutes longer.
Remove the falafel from the oven and allow to cool on the cookie sheet for a minute. Serve warm.