Even if you think you don’t like falafel, you will fall in love with the Shuken Family’s recipe. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
Print
The Shuken Family’s Favorite Falafel
- Total Time: 45 minutes
- Yield: 12 falafels 1x
Description
Even if you think you don’t like falafel, you will fall in love with the Shuken Family’s recipe.…
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tbsp extra-virgin olive oil
- 1 cup (240 ml) dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- 1 cup (240 ml) roughly chopped red onion (about 1/2 small red onion)
- 1 cup (240 ml) packed fresh parsley (mostly leaves but small stems are ok)
- 1/2 cup (120 ml) packed fresh cilantro (mostly leaves but small stems are ok)
- 4 cloves garlic, quartered
- 1 tsp fine sea salt
- 1/2 tsp (about 25 twists) freshly ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
Instructions
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tbsp of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tbsp of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1/2 inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months
- Bake it, don’t fry it. I say this because frying requires a lot of sizzling hot oil, and that scares me. I also don’t have a good vent over my oven to take the fried food smell far, far away. Plus, you can use a reasonably amount of heart-healthy olive oil in the baked version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafels
- Calories: 210
Frequently Asked Questions
Why must I use dried chickpeas instead of canned?
The recipe calls for 1 cup dried (uncooked/raw) chickpeas that have been soaked at least 4 hours and up to 24 hours in the refrigerator. Canned chickpeas are already fully cooked and will make the mixture too wet, causing the falafel patties to fall apart.
Why does this recipe bake the falafel rather than fry it?
The instructions explicitly address this: frying requires a large amount of sizzling hot oil and produces lingering fried-food smells. The baked version uses a reasonable, heart-healthy amount of olive oil — 1/4 cup to coat the baking sheet plus 1 tbsp inside the processor — without the safety hazard.
Can I make these ahead of time?
Yes — the recipe states these falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
