A plant-based snack made by combining cooked chickpeas with parsley and spices, then baking them in the oven. Prepared without frying, this recipe is a practical option for a lunchbox.
Process the cooked chickpeas, onion, garlic and parsley in a food processor until smooth but still slightly textured.
Add the chickpea flour, cumin and salt to the mixture and knead; rest it in the refrigerator for 20 minutes.
Shape the rested mixture into small patties and arrange them on a parchment-lined tray. Brush the tops with olive oil.
Bake the falafel in an oven preheated to 200°C / 390°F, turning them halfway through, until both sides are golden.
Important: Resting the mixture in the refrigerator for 20 minutes before shaping helps the falafel hold together while baking. This recipe contains no animal products or gluten; take care when serving it to children with a known chickpea allergy. Caution: Let the falafel rest for a few minutes after taking it out of the oven before serving, as the centers may be very hot.
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