The first time I had falafel was when my sister made them for our weekly games night and they were DELICIOUS!!! I’m not one to try new things, so I was a bit uncertain, but they were surprisingly so so delicious, especially when served in a pita. The only downside was that they were fried. I love fried food, but always feel guilty eating too much of it. So when I found this recipe for a baked falafel that tasted equally as good as the traditional fried one, in the book Vegan Sandwiches Save The Day, I had to share! We have made these several times now and have made some slight adjustments, but the authors of the book, Celine Steen and Tamasin Noyes are the ones to praise for such an amazing recipe.
My favorite way to serve the falafel is a pita. I just spread some Vegenaise on the sides and fill the pita with some shredded lettuce, chopped tomatoes, and cucumbers and topped with some Creamy Cucumber dressing or hummus.
2 cups chickpeas, rinsed and drained
1/4 cup onion, minced
1/4 cup lemon juice
4 cloves garlic, minced
2 tbsp parsley, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp olive oil
1 tsp red pepper flakes
1/2 tsp sea salt
1 pinch black pepper
2 tsp baking powder
3 tbsp all purpose flour
1 tbsp olive oil, for brushing
Preheat oven to 400’F.
Brush a baking tray with some olive oil.
Mix together all ingredients except baking powder and all purpose flour and mash together using a potato masher.
Once mashed, add in baking powder and all purpose flour and use your hands to form into a dough.
Now, make small tablespoon sized balls, and flatten slightly and place onto baking tray.
Repeat. This recipe should give you around 20-24 balls.
Bake at 400’F for 10 minutes. After 15 minutes, flip sides and bake another 5 minutes.