Baked, not fried, until gloriously golden-brown, these crispy falafel patties are perfumed with coriander and laced with lemon zest.
- 1 15-ounce can chickpeas, rinsed and drained (about 2 cups)
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped cilantro (or dill)
- Zest of 1 lemon
- 1/4 cup chickpea flour
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Pinch cayenne pepper
- 1/8 teaspoon baking soda
- Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- In the bowl of a food processor, pulse the chickpeas until they’re broken down into large pieces. Add the onion, garlic, fresh herbs, and lemon zest. Sprinkle the chickpea flour over the top and pulse until thoroughly blended.
- Add the salt, pepper, cumin, paprika, coriander, cayenne, and baking soda. Scraping down the sides as necessary, pulse until you have a finely chopped mixture that still has some texture.
- Using about 2 tablespoons as your guideline and pressing the mixture together as you go to make sure everything adheres, shape into equal-sized balls. Flatten to form patties, and arrange on the prepared baking sheet.
- Bake for 15-20 minutes, flipping halfway through, until golden-brown and crispy.
- Serve hot with tahini and lemon wedges. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Beans
- Cuisine: Vegan
Keywords: falafel, baked, garbanzo, chickpea, bean