A plant-based snack made by mixing boiled chickpeas with parsley and spices and baking them in the oven. Prepared without frying, this recipe offers a practical option that can also be packed in a lunch box.
Process the boiled chickpeas, onion, garlic, and parsley in a food processor until smooth but slightly coarse.
Add chickpea flour, cumin, and salt to the mixture and knead; let the mixture rest in the refrigerator for 20 minutes.
Shape the rested mixture into small patties and arrange on a baking tray lined with parchment paper, then brush the tops with olive oil.
Bake the falafels in a preheated 200-degree oven, turning halfway through, until both sides turn golden.
Important: if you rest the mixture in the fridge for 20 minutes before shaping, it will bake without falling apart. This recipe contains no animal products or gluten; caution should be taken with children with a known chickpea allergy. Caution: do not serve the falafel straight out of the oven without letting them rest for a few minutes, the inside may still be very hot.
If you use dried chickpeas that you've soaked overnight and boiled instead of canned chickpeas, the texture comes out much firmer and tastier.
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