This recipe is quick and really easy to make. It is perfect as a last minute meal, because you can prepare the falafels with cooked chickpeas from a jar. The classic recipe for falafels uses soaked and raw chickpeas. And you know how beneficial it is to soak your legumes – if you don’t here’s an article about it – but sometimes life happens and you might be short on time.
Besides the fact that the recipe uses canned or jarred chickpeas, the falafels are also baked, not fried. I prefer baking, to reduce the amount of oil I use. Let’s face it, while falafels contain healthy ingredients, frying is not a healthy cooking method. The other benefit of baking your falafels is that you can do something else while they’re in the oven. Like making a creamy tahini sauce or preparing a fresh salad…
- 220g chickpeas (in a jar or can; feel free to soak raw chickpeas as well)
- 1 small onion, chopped
- 1 garlic clove
- 50g fresh or frozen parsley
- 1 tsp olive oil
- 3 tsp fresh lemon juice
- 2 tsp toasted sesame seeds
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp sea salt
- 1/2 tsp baking soda
- 2 tbsp chickpea flour (or any flour you have)
- Add all ingredients except the flour and baking soda to a food processor and blend until crumbly. You don’t want to over-blend it, leave some pieces of chickpeas visible.
- Add the flour and baking soda and mix well.
- Preheat the over to 190 degrees and line and baking sheet with baking paper.
- Use your clean hands to form small balls (about 12) by pressing the mixture tightly into your hands. Place them on the baking sheet.
- Spray or brush with a little olive oil so the falafels get a little golden and crispy and bake for 12 minutes. Flip and bake for another 12 minutes.
- Enjoy with tahini sauce, hummus, roasted cauliflower or anything else.