Baked Chickpea Falafel

Name: Baked Chickpea Falafel
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.75 cup dried chickpeas; 1 large onion; 2 garlic cloves; 0.5 cup roughly chopped parsley; 1 tsp cumin seed; 1 tsp coriander seed; 0.5 tsp baking powder; 0.25 tsp salt; 0.25 tsp ground black pepper; olive oil

Chickpeas and parsley come together in this Lebanese meze, fragrant with cumin and coriander and baked in the oven.

2 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 120 min · 135 min total
Difficulty: medium

1
Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water. Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
2
Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
3
Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
4
Preheat your oven to 180°C (350°F ). Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
5
Roll the balls in olive oil and place them on a baking sheet. Bake for about 30 minutes, or until golden brown. Serve falafel immediately.
30 min