The story goes that Falafel, despite its strong connection with Israel, actually originates from Egypt, and was originally made from Faba beans. Its roots can be traced right back to the Christian of Egypt who were forbidden from eating meat during certain holidays and came up with a falafel-like alternative. This traditional recipe is full of flavor and texture. Serve it with Tatziki sauce and use it as an appetizer or in Pita bread with our Asian slaw.
Course Holiday Treats, Snack
Cuisine Indian, International, Israeli, traditional, Vegan, World Cuisine
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 2 hourshours35 minutesminutes
Servings 12falafels
Author Chef Maria Cummins
Equipment
Food Processor
Mixing bowl
Rubber Spatula
ice-cream scooper
Baking tray and parchment paper
Ingredients
¼cup + 1 tbspolive oilextra-virgin
1cupdried chickpeasrinsed, picked over, and soaked for at least 4 hours and up to 24 hours in the refrigerator
½cupred onionroughly chopped
½cupfresh parsleypacked, chopped. Mostly leaves but small stems okay
½cupcilantro leavespacked, chopped. Mostly leaves but small stems okay
4clovesgarlicquartered
1tspsalt(fine sea salt)
½tspground black pepper(about 25 twists)
½tspground cumin
¼tspground cinnamon
Instructions
With an oven rack in the middle position, preheat the oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
