Crispy Baked Falafel Recipes

HOW TO MAKE PERFECTLY CRISPY FALAFEL

Steps:

• Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
• Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
• Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
• Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
• Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
• Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
• Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
• Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.

HOMEMADE CRISPY BAKED FALAFEL (VEGAN, WFPB)

Steps:

• Start the evening before and soak the chickpeas in water. The chickpeas should soak between 5 and 24 hours. This step is super important. The next day: Preheat the oven to 400°F (200°C). Put all ingredients in a food processor and mix until everything is small but with a few pieces. Now form small balls with the dough, you may want to use an ice cream spoon. Now place the falafel on a baking sheet lined with baking paper. Optionally coat the falafel with Aquafaba. (what you may have left over from homemade hummus). Now bake the falafel for 20 min. The falafel should be turned after 10 minutes.

OVEN BAKED FALAFEL

Steps:

• Preheat oven to 425ºF. Using the spray oil grease the baking sheet and set aside.
• In a food processor add onion. Pulse 5 to 6 times to mince the onion. Transfer onion to a clean tea towel/dish rag. Over a bowl or sink ring the towel around the minced onion draining as much liquid out as possible. Transfer the onion back to the food processor.
• Add in the parsley, cilantro, garlic, lemon juice, cumin, salt, baking soda, & all-purpose flour to the food processor with the onion. Pulse 6 to 8 times to mix everything. Add in the chickpeas. Continue to pulse the food processor until everything is minced, stopping to scrape down the sides if necessary.
• oTo make falafel patties scoop about 3 tablespoons of the mixture into your hand and form a patty then laying it down on the sheet pan. (Or if you happen to have an ice cream scoop use that to easilyf measure out balls of falafel, then forming patties.) Continue to make patties with the rest of the mixture.
• Using a spray oil lightly oil the tops of each of the patties. Transfer to the oven and bake 10 minutes.
• Very carefully flip each of the falafel over (they might still seem loose at the point so be careful so they don't break apart). Bake an additional 10 minutes until the falafel patties are golden brown. Serve immediately.

CRISPY OVEN BAKED FALAFEL

Steps:

• Prepare the mix. Drain and rinse the chickpeas. In the food processor, pulse the parsley and cilantro 4 to 5 times to give a rough chop. Add the remaining ingredients and pulse until combined and mostly smooth, some roughly chopped pieces are fine.
• Sit. Let the falafel mixture sit for 1 hour to thicken.
• Preheat. Heat the oven to 400°F. Coat a baking sheet with olive oil and set aside. While the oven preheats, form the falafel patties.
• Roll 2 tablespoons of falafel mix into a ball then lightly press into a disk about 1/2 inch thick. Place on the oiled sheet tray and bake for 25 to 30 minutes, carefully flipping half way through. Season with a sprinkle of salt immediately after baking.

CRISPY SESAME FALAFEL MELTS WITH GARLICKY GREEN TAHINI

Steps:

• 1. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt. 2. To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. If the mix is dry, add 1 tablespoon water at a time until it holds a ball. Roll the dough into rounded tablespoon size balls, then gently flatten them down into 1/2 inch patties.3. Preheat the the broiler. Heat the olive oil in an oven-safe skillet set over medium heat. Add the falafel and cook 3-4 minutes per side, until deeply golden and crispy. Remove from the heat. Add cheese to each, then place the pan in the oven for 1-2 minutes to melt the cheese. Watch closely. 4. To make the harissa oil. Combine all ingredients in a glass jar. Season to taste with salt. 5. To assemble, spread the tahini on warmed naan, add lettuce, the falafel, and a spoonful of harissa oil. Top as desired with herbs, onions, and any amounts of additional sauce. Enjoy!

CRISPY OVEN-BAKED FALAFELS

Steps:

• Preheat oven to 250°C / 480° F.
• In a food processor, blend the onion until chopped. Add the rest of the ingredients, leaving out the flour and olive oil. Blend again until you get a smooth mixture, but not too smooth to avoid turning it into a puree.
• Add the flour and olive oil and blend these with the mixture as well.
• With your hands form the patties to the desired size and place each one on a large sheet of non-stick baking paper. Make sure to spray/brush the paper with olive oil before you place them on it.
• Once all the patties are done, spray them all with olive oil sprayer or brush each one with olive oil to ensure they turn out brown and crispy in the oven.
• Bake for 15-20 minutes or until golden.