Baked Falafel Balls Recipes

BAKED FALAFEL BALLS RECIPE

Steps:

• Rinse the chickpeas in cool water until the water runs clear. Drain well.
• Toast cumin and coriander by heating them in a dry pan over high heat for about 2 minutes, until they become fragrant. Be sure to shake them around a bit as they warm, to keep them from burning. Once toasted, grind with a coffee mill or small food processor. You can also wrap the toasted seeds in plastic wrap and smash them with a hammer.
• In a food processor, finely chop the onions, garlic, parsley, and cilantro. If your food processor is big enough, add the chickpeas as well and pulse until you've got a fine texture. If your food processor is on the small side, you can mash the chickpeas to a fine texture with a potato masher, and then mix them into the onion/herb mixture.
• Add salt, cumin, and coriander, then 1/2 teaspoon red pepper flakes, or more if you like it really spicy. Mix in the flour and baking powder, which will make the mix into more of a dough. If the dough won't come together, add water 1 teaspoon at a time and stir until it looks like a dough. Cover and place in the refrigerator for 3 hours. This is very important, as it allows moisture to integrate throughout the dough.
• After waiting 3 hours, preheat oven to 450°F (207°C) and line a large cookie sheet with parchment paper. Remove dough from the refrigerator and form balls by using 2 tablespoons to make a ball, then use your hands to pack them together a bit. Place balls on parchment about an inch apart, gently patting them down to flatten them slightly so they cook faster. Brush balls lightly with oil to help them crisp up on the outside.
• Bake for about 30 minutes, longer if you like them darker. Flip them over halfway through the baking process. They should be crispy on the outside and tender on the inside.
• Serve in pita pockets with lettuce, tomato, and plain yogurt. Plain falafel balls will keep for up to 5 days in a sealed container in the refrigerator.

BAKED FALAFEL BALLS

Steps:

• Bring water to a boil and remove from the heat.
• Mix in the bulgur.
• Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
• Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
• Add red chili flakes, cumin, and coriander and saute for 1 more minute.
• Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
• Set mixture aside for 15 minutes.
• Preheat oven to 400 degrees.
• Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
• Spray the balls with some olive oil.
• Bake for 25 to 30 minutes until golden, turning the pan once during baking.
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BAKED FALAFEL

Steps:

• Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
• Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

BAKED FALAFEL

Steps:

• Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
• Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.