Yields 12
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  1. 8 cloves garlic
  2. 1 small onion
  3. 2 tsp fresh squeezed lemon juice
  4. 1/2 tsp cumin
  5. 1&1/2 tsp paprika
  6. 2 tsp salt
  7. 1 tsp cracked black pepper
  8. 1 tsp baking powder
  9. 2 Tbsp olive oil
  10. 1 cup parsley leaves
  11. 1/2 cup cilantro leaves (optional)
  12. 4 c soaked chickpeas, drained and towel dried very well. (you’ll need about 3 cups dried chickpeas to start with) *See more about this in the notes below.
  1. Preheat oven to 200°c (400°f) and stick a sheetpan into the oven to heat up.
  2. Meanwhile add everything to the bowl of a food processor except the herbs and chickpeas.
  3. Pulse, scraping down sides often until puréed and everything is evenly mixed.
  4. Add in herbs and chickpeas.
  5. Pulse until mixture is finely blended, but still a drop coarse, scraping down sides occasionally.
  6. Remove pan from oven and drizzle 1/4 c of canola oil over the pan.
  7. Make sure to spread out so that falafel doesn’t stick!
  8. Take a small fistful of mixture (about 1/3 c) and form it into a half circle shape directly on the baking sheet (any 8 “falafels” per tray).
  9. Drizzle a very small amount of oil over the tops. Bake for 35 minutes.
  10. Remove from oven and use a spatula to gently remove them from the tray.
  11. Stuff into pitas with whatever you like and enjoy.
  1. Buy 3 cups of dried chickpeas. Place them in a large bowl and fill bowl with water. Water should cover chickpeas by about 2 inches. Leave out on the counter, uncovered, overnight. To use, simply drain water from the bowl and pour chickpeas onto a kitchen towel. Dry thoroughly before using!
  2. **You can totally customize these falafel to your likings.
  3. Replace cilantro with parsley, or even leave out the herbs all together.
  4. Add 1 tsp of cayenne pepper for a kick.
Peas, Love & Carrots https://peaslovencarrots.com/