Baked Falafel

Adapted from Epicurious

  • 2 cans chickpeas, drained and rinsed
  • 1/2 onion
  • 2 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper
  • 1 tsp. cumin
  • 1 tsp. baking powder
  • 4-6 Tbsp. flour (if you are gluten free, use chickpea flour or other substitute)
  • 1/4 c. or so EVOO, divided

In the bowl of a food processor fitted with the steel blade, put in the onion and garlic and pulse until well chopped.  Add in the chickpeas, salt, pepper, and cumin and process until blended, but not pureed.  Sprinkle in the baking powder and 4 Tbsp. flour and pulse until it forms a ball and is no longer sticky.  Add more flour, if necessary, but make sure it doesn't get too crumbly.  Put it in a bowl, cover it, and refrigerate it for an hour or so. (Start marinating the chicken and pickling onions)

Preheat oven to 425.

Line a large baking sheet with a Silpat or parchment paper. Form falafel into walnut sized balls, flatten slightly and place on lined baking sheet. Continue until all the mixture is used. Drizzle half of your 1/4 cup EVOO over the falafel.

Put them in the oven and bake for 20 minutes.Flip your falafel, drizzle on the other half of your EVOO and stick back in the oven for another 15-20 minutes, until they are golden brown and smell heavenly. If they are too dry, add a bit more olive oil. Serve these guys in a falafel salad or in a pita. Falafel Salad: tender greens, tomato, cucumber, feta, falafel and/or grilled chicken, pickled onions and/or pepperoncini, vinaigrette or Greek or Italian dressing of choice.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil