- 1 16-oz bag of dry chickpeas
- 1/2 large yellow onion, roughly chopped
- 2 Tbsp. fresh parsley
- 1/3 cup fresh cilantro
- 4 cloves garlic
- salt and pepper to taste
- 2 teaspoons cumin
- 2 teaspoons baking powder
- 1/2 teaspoons paprika
- pinch of cayenne pepper
- 3 Tbsp. all-purpose flour
- Put chick peas in a large bowl and fill with water; enough to cover the chick peas. Cover with plastic wrap and refrigerate overnight.
- After the chick peas have soaked overnight, drain them and place in a large food processor with all remaining ingredients. Process until all ingredients have combined to form a thick paste. The mixture should stick together when you pinch some together with your fingers. If it’s too coarse, add a bit of water or olive oil until the mixture holds together. Too runny? Add a bit more flour!
- Using a spoon or a small cookie scoop, scoop some falafel mixture into a greased mini-muffin tin. I like the mini-muffin size because they fit more easily into a pita pocket, but a regular muffin tin would work just fine.
- Brush the top of each falafel scoop with olive oil (or spray with some cooking spray) and place on the top shelf of a 475 degree oven (the super hot temperature will help them get super crispy!) and bake 15-25 minutes or until falafel have browned and crisped up nicely.
- Dip falafel in a sauce of choice or stuff 3 or 4 falafel in a pita pocket with greek yogurt, lettuce and tomato (I LOVE this falafel in a pita!)
- Refrigerate any leftover falafel mixture for up to a week. Pop it in the oven anytime for a quick lunch or dinner!