While I love things that are deep fried (I’m looking at you, french fries), I don’t love deep frying things. It’s messy, it’s hot, and if I’m totally honest with myself, it’s hard to look at a vat of oil and not feel an impending cardiac incident.
It is for all these reasons and more that I am absolutely loving this baked falafel, which is saying a lot.
It’s not that I’m not a huge fan of falafel. I am.
But I overdid it on the stuff a few years back when I spent a couple of months working in Kuwait. I was a strict vegetarian at the time and while I ate a ton of tasty food there, falafel definitely played a starring role. That, and the tasty ice-cream bars I would buy
sometimes (okay, all the time) at the bakala down the street.
Since then, I’ve been taking it easy on the falafel (though, admittedly, I can’t say the same for ice cream bars…). Until now.
- 2 cloves garlic
- 1 small onion, quartered
- 1 tablespoon cumin
- ½ teaspoon cayenne pepper
- ½ packed cup cilantro
- ½ packed cup parsley
- ½ teaspoon baking soda
- 1½ tablespoons fresh lemon juice
- 1 teaspoon salt
- black pepper, to taste
- 2 cans chickpeas, drained and rinsed
- 1-2 tablespoons water
- 3 tablespoons olive oil
- In the bowl of a food processor, pulse together the garlic, onion, cumin, cayenne, cilantro, parsley, baking soda, lemon juice, salt, and pepper until finely minced. Add the chickpeas and continue to pulse, adding a tablespoon of water at a time until the mixture is homogenous, but still fairly dry. Taste and adjust seasonings.
- Pour the oil into a rimmed baking sheet. Roll the falafel into 2 inch balls and flatten into patties. Place on the oiled baking sheet and flip to both sides are oiled.
- Bake at 375 degrees F for about 30 minutes or until golden brown on both sides, flipping once halfway through baking.