This super-easy baked falafel recipe will make your chickpea dreams come true! No frying involved but all of the flavorful reward! Eat them inside a wrap with some veggies or inside a pita bread!
Preheat your oven to 350 degrees F (177 degrees C).
Drain and rinse the garbanzo beans. Place them in the bowl of a food processor, wiz on high for 20 seconds.
Place all of the remaining ingredients into the food processor. Wiz until you have a doughy texture.
Use a spoon, scoop out a golf-ball-sized piece and place it on a parchment paper-lined baking sheet. Line out the entire batch, about 10-12 balls. Slightly flatten with your palm or a spatula.
Bake for 25-30 minutes or until firm. Do not flip while cooking.
I served mine on pita with fresh lettuce, parsley, and tomatoes. Top with a tahini mixture (equal parts water and tahini paste with a squirt of lemon). Trader Joe's tahini is already mixed and ready to use.
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Notes
Don't overcrowd the falafel: They need space for hot air to circulate, so they become crispy.
Don't skip the leavening agent: Especially when using canned chickpeas, which already make for denser patties. This will help make them a little fluffier inside.
When using raw chickpeas: Don't over-process the dough or skip the chilling step, which is important for texture and shaping.
Using canned chickpeas: Depending on how much you process the garbanzo beans, the texture of the canned chickpea falafel recipe differs. Leave texture for airier, fluffier falafel. Smooth, paste-like chickpea falafel dough will be denser.