Mains
Oven-Baked Falafel
Fragrant chickpea patties, perfect in pita bread or over a salad.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Soak the dried chickpeas for 12–18 hours and drain well. Do not use cooked chickpeas in this recipe.
- Pulse the chickpeas, onion, garlic, parsley, spices and lemon juice in a food processor until coarse and sticky.
- Shape into small patties, place on a baking tray and brush with the oil.
- Bake at 210°C (410°F) for about 25 minutes, turning carefully halfway through. Check that the centres are cooked through.
- Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Squeeze a spoonful of mixture in your palm before shaping. If it falls apart, rest it a few minutes so oats or other binders absorb moisture.
- Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning.
- If they stick, do not tear them off the pan. Wait another minute and lift gently with a spatula; cooked patties should hold their shape.