How To Make Falafel

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. The day before, put the dried chickpeas and baking soda in a large bowl, cover with at least 2 inches of water and soak overnight, at least 18 hours, until softened.
2. Drain and pat the chickpeas dry once one squeezes apart easily. Put them in a food processor with the chickpea flour, baking powder, parsley leaves, cilantro leaves, dill, onion quarters and garlic cloves. Season with the black pepper, ground cumin, ground coriander, cayenne (optional) and a generous pinch of kosher salt. Pulse for 40 seconds at a time until everything is well combined.
3. Transfer the mixture to a container, cover tightly and refrigerate for at least 1 hour (or up to 24 hours).
4. Preheat the oven to 350°F and lightly oil a sheet pan. Just before baking, stir the sesame seeds into the mixture.
5. Shape the mixture into balls about 1/2 inch thick (about 1 tablespoon each), wetting your hands as you go. Place them on the oiled pan and brush the tops with a thin layer of extra virgin olive oil.
6. Bake for 8 minutes, flip, then bake a further 7 to 12 minutes until golden brown and cooked through.
7. Let cool for a few minutes, then serve hot.

Summarized from The Mediterranean Dish's video. Watch it for the details.