Category: Dinner, Gluten-Free, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
Cuisine: African, European, Indian, Italian/USA, Mediterranean, South African
Yields:
12 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
Crispy Falafel.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. With an oven rack in the middle position, preheat oven to 190 degrees. Pour ¼ cup of the Olive Oil into a large rimmed baking sheet and turn until the pan is evenly coated.
- 2. In a food processor combine the Soaked and Drained Chickpeas, Onion, Parsley, Cilantro, Garlic, Sea Salt, Pepper, Cumin, Cinnamon and the remaining 1 tablespoon of Olive Oil. Process until smooth for about 1 minute.
- 3. 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 1.5cm thick. Place each falafel on your oiled pan.
- 4. 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.
