Nothing beats traditional falafel made with soaked chickpeas, but this simple baked version is still pretty good!
1 29 oz. can drained chickpeas (or 3 cups cooked chickpeas)
1 ½ cups chopped scallions
6 cloves garlic
1 tsp cumin seeds
1 tsp ground coriander
1 cup fresh parsley
1 cup fresh cilantro
2 TBS soy sauce or Braggs
1 TBS siracha or hot sauce (optional)
½ tsp kosher salt
½ tsp pepper
½ tsp baking powder
Juice and zest of 1 lemon
4 TBS extra virgin olive oil
Around 1 – 2 cups dried breadcrumbs (more or less depending on the humidity, start with 1 cup and work your way up to 2 cups if needed) You want to be able to form a ball and have it hold together.
Method: Pre-heat oven to 400
Place all of the ingredients (except the breadcrumbs) into a food processor and pulse until combined. Place mixture in a mixing bowl and add the breadcrumbs.
Chill for 30 minutes. Use around 2 TBS per ball and roll them into balls.
Place on a sheet pan (I usually use a silicone baking mat, but you can just spray it with spray if you’d like) and spray the tops of the falafels with cooking spray. Bake for around 20 minutes, then turn them over, spray the other side of the balls and bake for another 10 minutes or so. You might want to check them after 15 minutes on the first side in case your oven is different from mine. This will make around 16-18 falafels and I usually serve 2 or 3 per person.