This recipe, made by soaking dried chickpeas overnight and grinding them with onion, garlic, and fresh herbs into patties, offers a lighter alternative by being baked in the oven instead of the traditional method. It's a favorite part of vegetarian tables.
Grind the soaked raw chickpeas together with onion, garlic, parsley, and cilantro in a food processor to a coarse texture, taking care to keep it grainy.
Add cumin, ground coriander, flour, and baking powder to the ground mixture and mix well, then chill in the refrigerator for 15 minutes.
Take walnut-sized pieces of the mixture and press lightly to shape into patties.
Arrange the patties on a parchment-lined tray, drizzle with olive oil, and bake in a preheated 200-degree oven, turning occasionally, until golden brown.
Important: Soak the chickpeas in plenty of water the night before; using canned or boiled chickpeas may cause the patties to fall apart. Note: If the mixture stays too soft, you can bind it by adding a tablespoon of flour.
If you brush a thin layer of olive oil over the falafel patties before arranging them in the oven, their browning and crunch noticeably increase.
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