Oven-Baked Falafel


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Adapted from Chocolate & Zucchini

I meant to make these on Monday, August 11, 2014 for Meatless Monday, but I forgot to soak the chickpeas the day before. Do not do as I did!


  • 400 grams dried chickpeas
  • 1 chopped onion
  • 1 clove garlic
  • 4 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp ground cumin
  • 1 tsp ground corainder
  • 1 tsp paprika
  • 1 bunch parsley, to taste


  1. The day before, put the chickpeas in a large bowl and cover with fresh water by 5 cm (2 inches)
  2. The next day, rinse and drain and place in the bowl of a food processor along with the onion, garlic, flour, olive oil, salt and spices. Pulse, stirring regularly, until even. Fold in the parsley.
  3. Cover and refrigerate for at least 1 hour.
  4. Preheat the oven to 360F (180C) and grease a baking sheet.
  5. Shape the mixture into balls and place them on the sheet. (I gota round 40)
  6. Insert into the oven and bake for about 20 minutes or until golden. Flip the falafel halfway through.


Comments: It is a very easy and simple recipe. It does take a while because you have to soak the chickpeas. We had them with pita bread. I meant to make hummus to go along with them but I didn’t get the chance to do it. Instead, we had them with sour cream, lettuce and julienned carrots.



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