Baked Falafel with Parsley and Mint
Small oven-baked chickpea patties with parsley, mint, onion, garlic, and warm spices; start soaking the day before.
Ingredients
Main Ingredients
- 2 cups dried chickpeas measure dry; soak under refrigeration about 24 hours, then drain well
- 1 cup flat-leaf parsley
- ½ cup mint leaves or cilantro – optional
- 1 medium onion roughly chopped
- 6 cloves garlic chopped
- 2 teaspoons coriander ground
- 1½ teaspoons cumin ground
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper or red pepper flakes
- 2 teaspoons baking powder
- 1 tablespoon olive oil for a thin brushing over the patties
- as needed cold water for soaking; discarded before grinding
Instructions
- Cover 2 cups dried chickpeas generously with cold water and refrigerate for about 24 hours until softened. Rinse, drain, and blot the surface dry.
- Process the herbs, onion, garlic, spices, chickpeas, and baking powder into fine textured crumbs. Scrape and pulse until a squeezed portion holds together.
- Refrigerate the covered mixture for 60 minutes. Set the oven to 350°F and prepare a parchment-lined sheet.
- Press approximately 24 small patties, about 1/2-inch thick. Apply the tablespoon oil as a thin brushing over them.
- Bake 25–30 minutes, turning midway once firm enough. Extend baking if necessary until the middle is cooked, then let the patties settle briefly before serving.
Notes
Dried chickpeas are required. Allow 24 hours refrigerated soaking and 1 hour chilling; additional soaking extends the total. Grind finely enough to hold, shape half-inch patties, and bake until cooked inside.