Crispy Baked Falafel

Ingredients

• 1 cup dried chickpeas
• 4 cups cold water, for soaking
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1/2 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fine salt
• 2 tbsp chickpea flour
• 1 tsp baking powder
• 3 tbsp olive oil, divided

Step-by-step instructions

1. Cover chickpeas with measured water and refrigerate 12 hours. Drain, rinse, and dry thoroughly; discard soaking water.
2. Pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt in a processor until finely minced, not pureed. Mix in flour and baking powder; chill 30 minutes.
3. Heat oven to 400°F (200°C). Brush a metal sheet pan with 1 tablespoon oil. Form sixteen compact patties, about 1/2 inch (1.3 cm) thick.
4. Arrange patties on the pan and brush tops with remaining oil. Bake 20 minutes, turn carefully, and bake 10 minutes more, until browned and cooked through.

Ingredient substitutions

• Replace cilantro with the same weight of parsley if preferred.

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat at 375°F (190°C) until hot throughout.

What to serve with it

Serve with pita, tahini sauce, and chopped tomato-cucumber salad.