I remember the first time I ever tried falafel. It was in a small Mediterranean joint. I felt in love with the flavors and textures immediately!! At that time, my knowledge of Mediterranean food was limited to hummus, baba ganoush, tabbouleh and Greek salad. I had never heard of falafel up until that day. Hey, I was young and curious… and I just figured anything made with chickpea is amazing.
Then comes the dilemma. Falafel is traditionally fried and served with hummus or tahini or garlic sauce. Yes, you can try to fry it in healthy grapeseed oil, but you can’t change the fact it was fried. But that all changed when I came across baked falafel.
What? I can enjoy my flavour falafels and still eat healthy?
Life is complete!!
The baked falafel isn’t as fluffy and light as the decadent fried falafel. But the flavors and texture are still amazing!
I normally make the falafels using regular chickpeas, but I picked up these black chickpeas at a random grocery store. Black chickpeas have much higher fiber content, rich in vitamins & minerals, and taste more nutty than regular chickpeas.
Trust me, these baked falafels taste amazing and are super filling. Even the boy was full afterward.
I served these falafel patties on a bed of salad from our weekly CSA basket (Common Ground Teaching Farm), but traditionally they are often served with hummus on a falafel plate or in a pita.
Baked Black Chickpea Falafel
Make: 10 falafel patties (1/3 cup each)
Serves: 4 people
- 1 ½ cup dried black or regular chickpea
- 4 cloves garlic – from our CSA basket
- 1 bunch of green onion – from our CSA basket
- ¼ cup fresh parsley – from our CSA basket
- ¼ cup fresh cilantro – from our CSA basket
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon cayenne pepper
- Salt to taste, approximately 1 teaspoon
- Soak chickpeas overnight or at least 12 hours.
- Preheat oven to 375 F
- Using a food processor, mince garlic and green onions roughly. Then add soaked chickpeas, all the herbs and spices to the bowl. Process until smooth but still slightly grainy, scrapping down the sides as needed.
- Form the falafel patties by either rolling the mixture into a ball and then patting it flat. Or scoop the mixture and mold with a 1/3 cup size measuring cup.
- Line a baking sheet with parchment paper and place patties as uniformly as possible.
- Bake for 15 minutes on one side, then flip and bake for another 10 minutes.
Lemon Tahini Dressing
- ¼ cup tahini
- ¼ cup water
- ¼ cup lemon juice
- 1 teaspoon olive oil
- Salt and pepper to taste
- In a small jar with lid, add all ingredients and shake vigorously until combined.
Place roughly sliced lettuce, thinly sliced kale green on the bottom. Top with cucumber, radish, cherry tomatoes and falafel patties. Drizzle (or drench, like what the boy does) with lemon tahini dressing.