1 15 to 20 oz can chickpeas, drained OR 1 cup dried chickpeas, soaked for 24 hours and drained
6 Tablespoons chopped parsley and/or cilantro
2-3 cloves garlic
1 teaspoon cumin
2 teaspoons coriander
1 teaspoon chili powder
pinch of cayenne
couple tablespoons olive oil – for the falafel and for the baking sheet!
salt and pepper to taste
1. Turn the oven on to 400 F.
2. Roughly chop the herbs, onions and garlic.
3. Throw EVERYTHING in the food processor.
You’ll want to pulse it, scraping down the sides until everything is finely processed and combined, but not pureed. If you’re having problems getting it to come together, add a tiny bit of olive oil to get it going.
The mixture should be slightly wet and hold together well.
Taste everything at this point and adjust seasonings as needed.
4. Oil the baking sheet and form patties.
I got 10 patties out of the mixture. I started with balls about two inches wide and then flattened them. I like having them flat because they’re easier to eat in a pita and they cook better in the oven.
You can do bigger or smaller, but you might want to adjust the cooking time. Just play around with it.
5. Bake at 400 degrees F – 10 minutes for first side, 15 minutes for the second. After ten minutes, take them out and carefully flip them. They’ll be starting to brown and should be pretty firm.
Put them back in for fifteen minutes. Once I took them out, I flipped them so you guys can see how lovely and brown they get.
The outsides should be crusty, and the insides should be nice and soft.