"These falafels are so easy to make and freezes really well for those days when you need something easy."
Crispy Baked Chickpea Falafel
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Prep time 20mins
Cook time 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 cups dry chickpeas
- 1 bunch cilantro, chopped
- 1 small red onion, diced
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon parprika
- 2 tablespoons lemon juice
- 1/4 cup sesame seeds, toasted
- 6 tablespoons buckwheat flour
- Kosher Salt and pepper, to taste
Method
Step 1
Place the dry chickpeas in a large bowl and cover with water to soak overnight.
Step 2
Remove the chickpeas and drain from the water, pat dry and add the chickpeas in to a food processor.
Step 3
Add in the cilantro, red onion, spices, lemon juice and the sesame seeds to the food processor.
Step 4
Pulse until the mixture is not too fine, with bits of chickpeas still intact.
Step 5
Remove and add the mixture into a bowl, add in the flour 1 tablespoon at a time until you have a mixture pliable enough to form in to patties.
Step 6
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 7
Heat up a large skillet on medium high heat with 2 tablespoons of olive oil. Form the patties the size that you would like, and fry each patty in the olive oil until brown on both sides and transfer to a paper lined baking tray, 3-4 minutes.
Step 8
Place in the oven and bake the falafels for 15 minutes. Remove from the oven and serve with couscous, roasted vegetables and hummus.
Step 9
Freeze the rest of the falafels in a glass container and remove to defrost when you need an easy lunch or dinner.