Let's be honest. The best falafel comes from the hole-in-the-wall falafel stand on an obscure Israeli street. But those deep fried, oily falafel balls wrapped in a laffa and topped with mushy french fries will probably keep you up at night with a stomach ache too. This recipe gives you all the taste of delicious falafel but without the sluggish, oily side effects. In fact, this recipe is filled with healthy-hormone ingredients such as chickpeas, parsley, and is easily paired with tons of veggies.
They're super versatile- They're a great addition to salads, roasted eggplant, or on their own as a snack with hummus or techina. This is also one of my favorite foods to make in bulk and freeze. Just pop a few in the oven or microwave to reheat as a quick, easy meal.
2 cups raw chickpeas, soaked overnight (aka not the kind from the can)
1 yellow onion
6 cloves garlic
1 cup parsley, cilantro or celery leaves
1 1/2 tsp salt
1/4-1/2 tsp chili powder
2 tsps cumin
2 tsp baking powder
1/8-1/4 cup water
Olive oil, for coating
In a large bowl, cover chickpeas with water. Water should be about 1 inch higher than the chickpeas. Cover and soak for 12-24 hours.
Preheat oven to 200°C or 400°F.
Add chickpeas, onion, garlic, parsley, spices and baking powder to a food processor fitted with an S blade and blend until smooth. Add water very slowly, until the mixture is smooth and not too crumbly (but not super liquidy).
Using a round tablespoon, cookie dough scooper, or your hands, form little patties on a baking tray lined with parchment paper.
Using a kitchen brush, brush each falafel ball with olive oil. Bake for 22-24 minutes, flipping the falafels in between so they get crispy on both sides.
Enjoy with hummus, roasted eggplant, Israeli salad, and tahini.