Middle Eastern Baked Falafel Recipes

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

BAKED FALAFEL WITH ORANGE-TAHINI SAUCE

Steps:

• Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
• Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
• Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20-25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
• Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
• Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
• Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.
• Do Ahead
• Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

Steps:

• Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
• Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
• Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
• Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
• Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
• Serve falafel with yogurt sauce.

HOMEMADE FALAFEL RECIPE BY TASTY

Steps:

• To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
• Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
• In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
• Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
• Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
• Enjoy!

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:

• Preheat oven to 400°F.
• Combine all ingredients except flour in a food processor and pulse to combine until a coarse mixture is formed. Add flour or water 1 T at a time as needed to make a cohesive mixture.
• Using a cookie scoop or spoon, scoop balls of mixture onto well oiled cookie sheets. You can brush or mist tops of falafels with olive oil to make a crunchier browner crust. Cook for 10-12 minutes per side until golden brown.

MIDDLE EASTERN BAKED FALAFEL

Steps:

• Preheat the oven to 400 degrees F.
• Ina blender or food processor, combine the chickpeas, garlic, parsley, coriander, cumin, chili powder, red pepper, black pepper, and salt.
• Process until the ingredients form a thick paste.
• Lightly coat a baking hseet with non-stick cooking spray. Roll the chickpea mixture into 1" balls and place on the sheet. Lightly coat the balls with non-stick spray.
• Bake for 20 minutes, or until the balls are lightly golden brown. Set aside.
• In a medium bowl, combine the tomatoes and cucumber.
• Cut the pitas in half and fill each pocket with lettuce, falafel balls, yogurt-tahini dressing, tomato and cucumber mixture, and more dressing if desired.