Baked Herbal Falafel

Crispy on the outside, tender on the inside, enticingly aromatic, and bursting with earthy flavors–falafel is truly a rhythmic waltz for the tastebuds. In Egypt and Sudan, falafel is referred to as taʿmiya, which loosely translates to “small tasty thing,” and it’s safe to say that anyone who has tried falafel will concur that these fritters are indeed miniature yet mighty delicious bites of bliss. The unique flavor profile of falafel is attributed to a blend of chickpeas, herbs, lemon, garlic, onion, or shallot and a mouth-watering array of spices such as cumin, coriander, and cayenne.

The deliciously dynamic falafel has origins speculated to date back to as early as Ancient Egypt anywhere between 3150 BC and 330 BC. Today, falafel is commonly found sizzling in fryers and stuffed into warm pita piled high with crunchy veggies and flavorful sauces across street markets throughout the wider Middle Eastern region. In the Islamic tradition of Ramadan, falafel is occasionally served as a dish during Iftar, the first meal that breaks the daily fast during sundown. Falafel is also highly celebrated across the vegetarian and vegan community for its protein-rich and versatile nature.

If the widespread popularity and irresistible flavors of falafel aren’t convincing enough to make your stomach grumble and mouth salivate, each bite of falafel is chock-full of vitamins and minerals such as folate and magnesium, along with fiber to aid in digestion and overall gut support. If there is one caveat to the health potential of falafel, it’d have to be that most falafel recipes call upon a deep fryer and nutrient-absent oils to create the renowned crispy texture, but fear not health-forward friends! Turns out, falafel doesn’t have to require a high quantity of oil or run the risk of starting a kitchen fire by attempting at-home deep frying.

Through an infusion of traditional falafel recipes and a touch of herbalism magic, this baked falafel recipe incorporates an additional boost of nutrition through spinach powder and nettle powder, so not only will this recipe provide a treat for the palate but also powerful nourishment for the body. With some patience, your trusty food processor, a bit of shaping, and baking to crispy perfection, these falafels will make the perfect crowd-pleasing addition to wraps, salads, and so much more!

Baked Herbal Falafel Recipe

Ingredients

• 1 cup dried chickpeas
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 1/2 cup shallot
• 4-5 garlic cloves
• 1 Tbsp. lemon juice
• 1 Tbsp. organic spinach powder
• 1 Tbsp. organic nettle leaf powder
• 1 tsp. organic cumin seed powder
• 1 tsp. organic coriander seed powder
• 1/4 tsp. organic cayenne powder
• 1 tsp. sea salt
• 1/2 tsp. baking powder
• 1 Tbsp. organic extra virgin olive oil + more for baking (approx. 1/8 cup)

Directions

1. Add dried chickpeas to a medium-sized bowl. Rinse chickpeas and drain 1-2 times, discarding any chickpeas that float to the top (this indicates bad/stale chickpeas).
2. Fully cover rinsed and drained chickpeas with fresh water and allow to soak in the fridge for 24 hours.
3. Once soaked and rehydrated, drain chickpeas and add to a food processor.
4. Roughly chop cilantro and parsley and add to food processor.
5. Next add shallot, garlic, lemon juice, herbal powders, spices, baking powder, and olive oil into food processor.
6. Pulse ingredients until well combined, using a spatula to scrape down the sides as needed. Do not pulse until mixture is pureed – this can lead to mushy falafel!
7. Using a small ice cream scoop or medium-sized spoon, scoop out dough and gently form falafel balls with your hands until you have about 12 to 15 falafels. If the mixture is prone falling apart or crumbling, you will need to pulse the dough a few more times in the food processor.
8. Line a large baking sheet with parchment paper or a non-stick baking sheet. Grease lined baking sheet with olive oil.
9. Transfer falafel balls to baking sheet and generously drizzle each falafel with extra virgin olive oil.
10. Bake at 400°F for 15 minutes. Flip falafel balls and bake for an additional 10-15 minutes until golden brown and crisped to perfection.
11. Use falafel balls immediately in your favorite pita wrap or Mediterranean bowl recipe! Store any leftover falafels in the fridge for up to 1 week or in the freezer for up to 3 months.

Pro Tips

• The chickpeas will have expanded a good amount during the soaking process, so don’t worry if the rehydrated chickpeas equal more than 1 cup. Make sure you use all of them!
• Packing the roughly chopped cilantro and parsley into the food processor before the other ingredients helps to avoid over-processing the falafel dough.
• When adding olive oil on top of the falafel balls prior to baking, using an oil brush can help to create an even layer of oil.
• To reheat leftover falafels, drizzle a non-stick lined baking sheet with a touch of olive oil, and bake at 400°Ffor 5-7 minutes. More time may be required if you opt to freeze leftover falafel.

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Check out our Vegan Carrot Cashew Dip Recipe!

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