Baked Falafel

Recipe View 5 mins Prepare the Onion: Wrap the chopped onion in a clean cheesecloth or a fine-mesh sieve and squeeze out as much moisture as possible. This step is crucial for preventing soggy falafel. Set aside. (5 minutes)

Recipe View 3 mins Process the Base: In a food processor, combine the drained garbanzo beans, parsley, minced garlic, cumin, coriander, salt, and baking soda. Process until the mixture is coarsely pureed, resembling a rough paste. Avoid over-processing, as this can result in a gummy texture. (3 minutes)

Recipe View 2 mins Combine and Bind: In a mixing bowl, combine the garbanzo bean mixture with the prepared onion. Stir in the flour and beaten egg until well combined. The mixture should be firm enough to hold its shape. (2 minutes)

Recipe View 15 mins Shape and Rest: Lightly flour your hands and shape the mixture into four evenly sized patties. Place the patties on a lightly floured plate or baking sheet. Allow them to rest for 15 minutes in the refrigerator. This helps the patties to firm up and prevents them from falling apart during cooking. (15 minutes resting time)

Recipe View 10 mins Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C). (10 minutes)

Recipe View 6 mins Sear the Patties: Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once the oil is shimmering, carefully place the patties in the skillet, ensuring they are not overcrowded. Cook until golden brown and slightly crisp, about 3 minutes per side. (6 minutes)

Recipe View 10 mins Bake to Perfection: Transfer the skillet to the preheated oven and bake until the falafel are heated through and cooked. About 10 minutes. (10 minutes)

Recipe View Serve: Serve immediately while hot and crispy. Garnish with fresh parsley and a drizzle of olive oil. Enjoy in pita bread with your favorite toppings such as tzatziki, hummus, tahini, chopped vegetables, and hot sauce.