This recipe uses dried chickpeas soaked overnight, ground with onion, garlic and fresh herbs, then shaped into patties. Unlike the traditional method, these falafel are baked for a lighter option and make a popular vegetarian dish.
Process the soaked raw chickpeas with the onion, garlic, parsley and fresh cilantro until coarsely chopped. Keep the mixture slightly textured.
Add the cumin, ground coriander, flour and baking powder to the mixture and combine well. Refrigerate for 15 minutes.
Take walnut-sized portions of the mixture and press them gently into patties.
Arrange the patties on a parchment-lined baking sheet and drizzle with olive oil. Bake in an oven preheated to 200°C / 390°F, turning them occasionally, until golden.
Important: Soak the chickpeas in plenty of water overnight. Canned or cooked chickpeas can make the patties fall apart. If the mixture is too soft, add one tablespoon (15 ml) of flour to help it hold together.
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