The best oven-baked falafel recipe! These little flavorful gems are delicious and baked to crispy perfection. You won’t even notice they are oil-free.
Soak dry chickpeas overnight. In a large bowl add 1 cup dry chickpeas and 5 cups fresh water. Set aside for at least 12 hours. I would recommend soaking overnight for best results.
Drain soaked chickpeas from water and pat dry using a kitchen towel. This will ensure that the falafel dough isn't too moist.
Peel and cut onion into small enough pieces to help with the blending process. Peel the garlic.
In a food processor, add chickpeas, onion, garlic and herbs and pulse to combine. scrape down the sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
Add spices, baking soda and pulse again. Taste for seasoning and adjust.
If the falafel dough is too wet, add the optional corn starch until no longer wet and you can mold the dough into a ball without it sticking to your hands.
Transfer to a mixing bowl, cover and refrigerate for 30 minutes to firm up. Or simply skip this step if you are in a hurry!
Using an ice cream scooper, scoop a generous amount of the falafel dough and transfer it to lined baking tray.
Bake at 180°C for 30 minutes or until golden brown.