Baked Falafel (vegan & gluten free)

I am honestly not a huge fan of falafel….but I love this recipe.  Typically, falafel recipes require frying, which I rarely do in my kitchen.  Falafel is also hard and dry which doesn't make for a good pita sandwich in my opinion.  This recipe is great because it is so versatile.  You can make pita sandwiches with various toppings, or you can top a salad with a few falafel.  I like to make a big batch and then freeze a portion in case I don't have time to cook and need a quick meal.

IMPORTANT!
Falafel must be made with soaked, uncooked chickpeas.  This means that you cannot use canned chickpeas.  You will need to buy dry chickpeas and soak them overnight for this recipe.


Baked Falafel (vegan & gluten free)

Ingredients:

·      1¾ cups dried chickpeas, soaked overnight

·      1 garlic clove, chopped

·      1 onion, quartered

·      1 tablespoon cumin

·      ¼ teaspoon cayenne

·      1 cup parsley leaves

·      2 teaspoons salt, or to taste

·      ½ teaspoon black pepper

·      ½ teaspoon baking soda

·      1 tablespoon fresh lemon juice

·      5 tablespoons olive oil, separated

1. Heat the oven to 375°F.  Line a baking sheet with parchment paper and coat lightly with oil.
2. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, cayenne, parsley, salt, pepper, baking soda, lemon juice and 3 tablespoons olive oil. Pulse until everything is minced but not pureed.
   
   
   
   
   
   
   
3. You may have to stop and scrape down the sides a few times.
4. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
5. Using a cookie scoop, form the mixture into patties and place on a the parchment lined baking sheet.  
   
6. Brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, about 15 minutes.