Baked Herb Falafel Bites
Crisp-edged baked falafel made from soaked dried chickpeas, parsley, cilantro, cumin and coriander. Served with a lemony yogurt dip, they are easy, light and freezer friendly.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 6
Use dried chickpeas that have soaked overnight, not canned, since canned chickpeas are too wet and the falafel will fall apart. The mixture should look like coarse crumbs, not a paste. Baked falafel keeps in the fridge for 4 days and freezes well for up to 3 months. Tuck them into warm pita with cucumber and tomato for a quick meal.
Method
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Heat the oven to 400 F. Line a large baking sheet with parchment paper and brush it with 1 tablespoon of the olive oil.
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Pulse the soaked chickpeas, parsley, cilantro, cumin, coriander, 1 teaspoon of the salt, the black pepper and cayenne in a food processor until finely chopped and the mixture holds together when pinched. Do not puree.
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Add the flour and baking powder and pulse twice to combine.
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Scoop the mixture with a 2-tablespoon scoop and roll into 24 balls. Flatten each ball slightly and arrange on the baking sheet.
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Sprinkle with the sesame seeds and brush the tops with 1 tablespoon of the olive oil.
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Bake for , flip the falafel, brush with the remaining 1 tablespoon olive oil and bake for more, until deep golden and crisp.
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Stir the yogurt, lemon juice and remaining 1/4 teaspoon salt together in a small bowl.
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Serve the falafel warm with the yogurt dip.
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