Crispy Baked Falafel

Name: Crispy Baked Falafel
Cook time: 30 min
Yield: 4 servings
Ingredients: 200 g dried chickpeas soaked in plenty of water for 12 to 24 hours, then drained; 60 g yellow onion roughly chopped; 3 clove garlic cloves peeled; 20 g flat-leaf parsley leaves and tender stems packed; 15 g fresh cilantro leaves and tender stems packed; 2 g ground cumin; 2 g ground coriander; 4 g baking powder; 20 g all-purpose flour; 6 g fine salt; 1 g black pepper freshly ground; 15 ml olive oil divided for brushing and the sauce; 15 ml olive oil divided for brushing and the sauce; 60 g tahini; 30 ml lemon juice freshly squeezed; 30 ml water divided for the sauce and adjusting texture; 15 ml water divided for the sauce and adjusting texture; 8 g sesame seeds toasted, for garnish

These falafel are made from soaked dried chickpeas rather than canned beans so they hold together and bake up with a craggy, crisp surface. A sesame-tahini sauce adds acidity and richness, making the side suitable for serving with salads, roasted vegetables, or grain bowls.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

200 g dried chickpeas soaked in plenty of water for 12 to 24 hours, then drained
60 g yellow onion roughly chopped
3 clove garlic cloves peeled
20 g flat-leaf parsley leaves and tender stems packed
15 g fresh cilantro leaves and tender stems packed
2 g ground cumin
2 g ground coriander
4 g baking powder
20 g all-purpose flour
6 g fine salt
1 g black pepper freshly ground
15 ml olive oil divided for brushing and the sauce
15 ml olive oil divided for brushing and the sauce
60 g tahini
30 ml lemon juice freshly squeezed
30 ml water divided for the sauce and adjusting texture
15 ml water divided for the sauce and adjusting texture
8 g sesame seeds toasted, for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Oven is fully preheated and the tray is lined.
Drain the soaked chickpeas very well. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and black pepper. Pulse in short bursts until the mixture is finely chopped and holds together when squeezed, but still looks sandy rather than smooth. Mixture clumps when pressed and no large chickpea pieces remain.
Let the mixture rest for 10 minutes, then shape it into 12 small patties, about 25 g each. Arrange them on the prepared tray and brush the tops with 15 ml of the olive oil. Patties are shaped and lightly oiled.
Bake for 14 minutes. Flip the falafel, brush with the remaining 15 ml olive oil, and bake for 8 to 10 minutes more, until deeply browned and firm at the edges. The falafel are crisp, browned, and release from the parchment easily.
While the falafel bake, whisk the tahini, lemon juice, and 30 ml of the water together in a small bowl. Add the remaining 15 ml water a little at a time only if needed to make a spoonable sauce. Sauce is smooth and pourable but still thick.
Serve the falafel warm with the tahini sauce drizzled over or on the side. Garnish with sesame seeds if using. Falafel are hot in the center and crisp outside; sauce is ready for serving.