Every time I pass a street cart on my way home from work, I am tempted by the incredible smell of falafel frying. Some nights, if its been a particularly rough day at work, I stop and get some to eat on the way home. Other days I just slowly walk past the kart and inhale the fragrant falafel.
I could eat falafel plain, in a pita, dipped in tzatziki sauce, or on top of a salad. What can I say? I'm a big fan. I haven't walked past a street kart since March, when my school shifted to virtual learning, and I became a virtual teacher. So you could say my falafel craving has been unsatisfied for some time. Yes there is a greek diner down the way from my apartment, but I knew it was time to come up with my own way to make falafel at home.
So on I went, diving into falafel recipes and techniques. Turns out falafel can be either really easy to make, or kind of complicated to make. Which is what led me to create my super simple shortcut falafel recipe! There are two shortcuts in this recipe, that save lots of time, but keep the flavor and integrity of the falafel intact. The first shortcut is using canned chickpeas, instead of soaking hard chickpeas overnight and the second is baking the falafel instead of frying it. The baking means that you can make a large batch all at one, as opposed to frying a few at a time. Fun fact, I actually hate frying things and will avoid it whenever possible. I hate babysitting the oil, and then I feel like I smell like fried food for the rest of the day. So yeah, baking falafel is that way to go for me.
The end result is a cute little falafel patty that is crispy on the outside and soft on the inside. Its also packed with delicious garlicky falafel flavor. They stand up well on their own, but also work well in pita, dipped in tzatziki, or however you'd like to enjoy falafel. If you can use a blender, turn on an oven, and read this recipe, you too can make this falafel.
- 1 15oz can of chickpeas
- 1/2 cup of onions, chopped
- 2 garlic cloves
-1/2 cup fresh parsley
- 1 tbsp lemon juice
- 1/2 tbsp to 1 tbsp olive oil (it really varies, more explanation in the directions below)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1/4 cup all purpose flour
-Oil mister/spray oil
1. Preheat oven to 400 degrees and line a sheet pan with parchment paper.
2. Place chickpeas, onions, garlic cloves, parsley, salt, pepper, cumin, oil, and lemon juice in a blender and blend until batter is smooth but still has some chunks. You don't want to make hummus, but you also don't want too chunky of a batter. If your batter is having a hard time smoothing out, add more olive oil. I start with 1/2 tablespoon and add more if needed.
3. Remove mixture from blender and place in a mixing bowl. Add flour, and gently fold in until all the flour is just incorporated.
4. Using a teaspoon, scoop falafel mixture onto the sheet pan. Gently use your finger to shape them into circles. This is basically like scooping cookie dough onto a sheet pan.
5. Lightly spray the falafel patties with oil from and oil mister or spray oil. Do not use non stick baking spray though, that will not help crisp the falafel. If you do not have oil spray, you can lightly brush oil on the patties.
6. Bake for 15 to 20 mins, the falafel should be crisp on the outside.