baked falafel recipe

How to make authentic Falafel from scratch using soaked chickpeas (not canned)  with Homemade Pita, Creamy Tahini Sauce, Pickled Turnips, Cucumber Yogurt Sauce  *Chickpeas need 10-24 hours of soaking time. Makes 10 Falafels (I highly recommend making a double batch of the falafels!) 

Authentic Falafel Recipe with Tahini Sauce and Homemade Pita Bread

dry chickpeas

Cilantro (stems ok)

garlic cloves

jalapeno, seeds ok

tablespoon Coriander

Cumin

tsp baking soda

tsp kosher salt (add more to taste)

olive oil

oil oil

turnips,

½ thinly sliced onion

C red wine vinegar

water

salt

tsp sugar

coriander dill

Cup plain Greek yogurt

Cup tahini paste

garlic

tsp kosher salt

cracked pepper

lemon

Soak 3/4 cup dry chickpeas in a bowl of cold water on the counter for 10- 12 hours or up to 24 hours hours. They will swell into 2 cups. Place in a strainer, letting them drain WELL, and pat dry with a towel for extra dryness. (Wet chickpeas will be more difficult to fry.)

Measure 2 cups of the soaked, uncooked chickpeas and place in a food processor and pulse repeatedly along with the onion, garlic, cilantro, chili, salt spices, baking soda, and olive oil, scraping down sides, until it is well blended but still coarse like sand. Don&#8217;t overwork it- this should not be smooth, but rather quite coarse and granular.

Using damp hands, form round, slightly smaller than golf ball sized balls in your hands. If it feels very wet, feel free to lightly dredge in flour if you like. (I usually don&#8217;t, even when wet!). Refrigerate 20 minutes. 

In a non-stick pan or cast iron skillet, heat a ¼ inch of &#8220;high-heat&#8221; oil on med-high heat until it sizzles when a pea-sized portion of falafel is dropped in.

Turn heat to medium.  Place them carefully in the hot oil, do not move or mess with them until a deeply golden crust forms (this crust will ensure they naturally releases from the pan). Using a thin metal spatula, carefully turn over. Lower heat if necessary. Sear the other side. Each side will take about 3-4 minutes. Cook in batches, not crowding. Place falafels in the oven while you cook the remaining falafels to cook them through.  Keep them in a warm oven until ready to serve.

Bring all ingredients to a boil in a medium-sized pot, remove from heat, and refrigerate until ready to eat.

Middle Eastern Pickled Turnips 

Blend all in the food processor, until smooth. This may seem slightly salty, but trust me it works in the big picture when all the components are combined.

Creamy Tahini Sauce: 

I could not fry them without them falling apart.

We made the tahini sauce and it was amazing. We will be trying the falafels next week but buying the bread from our local shop.

Flavor great.... I tried to use canned garbanzos...let them dry but the falafels just fell apart in the pan no matter how long they cooked...very sad.  

Pita and tzaziki sauce are great

https://content.jwplatform.com/videos/D4rlELna.mp4

How to make the most delicious, authentic Falafels – made with soaked, dry chickpeas and hands-down has the BEST texture and flavor! You’ll never want to use canned chickpeas again! Vegan and Gluten-free! Video. 

Authentic Falafel Recipe 

These flavorful Baked Falafel patties are easy to prepare and make for a great protein source for wraps, buddha bowls and salads!

Baked Falafel

dried chickpeas, soaked for 4-6 hours

red onion

parsley

cilantro leaves, packed

garlic cloves,

sea salt

coriander

turmeric

black pepper

cumin

cinnamon

Soak the dried chickpeas for 4-6 hours. Drain...

Soak the dried chickpeas for 4-6 hours. Drain and rinse.

Preheat your oven to 375 degrees and line...

Preheat your oven to 375 degrees and line a baking sheet with a silicone baking mat or liberally spray it with cooking spray. Set aside.

Place all of the ingredients into a large...

Place all of the ingredients into a large food processor and process until a fairly smooth, moldable "dough" forms. Scrape down the sides of the bowl if necessary. This could take anywhere from 5-10 minutes, depending on the strength of your processor.

Shape 2 tablespoons worth of falafel dough into...

Shape 2 tablespoons worth of falafel dough into a patty 1/2-inch thick. Repeat until all of the dough has been formed into patties. The patties won't expand in the oven so you should be able to fit them all onto one baking sheet.

Bake the falafel patties for 13 minutes. Remove...

Bake the falafel patties for 13 minutes. Remove the baking tray from the oven and flip over each patty. Bake for 10-13 more minutes until cooked through and golden brown on each side.

Serve in fresh pita with the BEST Hummus,...

Serve in fresh pita with the BEST Hummus, lettuce, tomato and Lemon Tahini Dressing!

These Falafel Bowls are made with your choice of grain, lots of healthy veggies and drizzled with tahini sauce- the falafels can be prepped ahead for the busy workweek. Vegan and Gluten-free! USE dry chickpeas, soaked in water for 8-12 hours or overnight. DO NOT use canned chickpeas.

 Falafel Bowl

cilantro (stems ok) or sub-Italian parsley

tsp kosher salt (add

teaspoons olive oil

tomatoes

greens – baby arugula, baby spinach

cucumbers

Sauce: Tahini Dressing

Place dry chickpeas in a big bowl and cover with 4-5 inches of water and let soak on the counter 10 &#8211; 24 hours. Drain, and pat them dry well. (You can dry them further on a sheet pan, in the preheating oven.)

Place the cilantro, onion, jalapeño and garlic in a food processor and pulse repeatedly until uniformly chopped.  Add the drained garbanzo beans, oil, cumin, coriander, salt and sprinkle the baking soda. Blend again, until well combined, but not smooth&#8211; leaving a little texture is good here. Scrape down sides if necessary, mix again, to evenly distribute the spices,and baking soda. Add more salt if you like.

Bake

Grease the bottom of a parchment-lined baking sheet with spray olive oil, or brush with olive oil.  Form falafels into ping-pong or golfball-sized balls (a slight oval shape is nice).  If it feels sticky, use wet hands. Place on the greased parchment. Once all the balls are formed, using wet palms, flatten just a little, so they are about a 1 -1 ½ inches thick. Spray or brush the tops with olive oil. Bake 15 minutes, then carefully flip using a metal spatula. Continue baking for another 12-15 minutes until golden and slightly crispy. (Alternatively, you can pan sear: form into flattened disks, 2-3 inches wide, by 1 1/2 inches thick, pressing together, firmly with your palms, and place in a well-oiled skillet over medium heat. Cast iron or non-stick works best here. Sear each side until deeply golden, adding more oil as needed. Keep warm in the oven.)

While they are baking, make the Quinoa and Tahini Sauce and prep any veggies you like.

Assemble the bowls. I usually start with quinoa, then build upward with greens, veggies, falafels, sauces, pickled things and microgreens and herbs on the top. If packing to take away with you, perhaps keep sauces separate.

A drizzle of olive, lemon and hot sauce is nice too.

This was very good. I took your suggestion and dried the chick peas in the oven as it pre-heated. The mixture came out perfectly and the patties were easy to deal with. The pickled onions added another dimension and were a great addition. Next time I may try your green tahini sauce just to mix things up a bit. Fun!

This was so delicious I couldn't believe how healthy it is! My partner and I didn't have any leftovers! Next time I will double the amount of falafel for sure!

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