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To make crispy baked falafel, gather these simple ingredients: - 1 cup dried chickpeas (soaked overnight) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - Salt and freshly ground pepper, to taste - 3 tablespoons extra virgin olive oil - Optional: pita bread, hummus, and an assortment of fresh vegetables for serving Soaking the chickpeas is key for the best falafel. Dried chickpeas need to soak overnight in water. This step helps them soften, making them easier to blend. It also helps create a better texture in the falafel. If you skip soaking, your falafel will not hold together well. I always recommend using fresh herbs. Fresh parsley and cilantro add a bright flavor that dried herbs cannot match. The spices, like cumin and coriander, are crucial too. They provide that unique taste that makes falafel so special. Each serving of crispy baked falafel offers a healthy option. Here’s a quick look at the nutritional values: - Calories: Approximately 150 - Protein: 6g - Fat: 6g - Carbohydrates: 20g - Fiber: 5g These values can vary based on the exact ingredients and serving sizes. This dish provides a good mix of protein and fiber. It’s a satisfying choice for a meal or snack. For more details, check out the full recipe. To make crispy baked falafel, start by soaking your chickpeas overnight. This step is key for softening them. After soaking, drain and rinse the chickpeas well. Next, chop your onion, garlic, parsley, and cilantro finely. Place these in a food processor along with the chickpeas, cumin, coriander, baking powder, salt, and pepper. Pulse the mixture until it becomes coarse and grainy. Be careful not to blend it into a paste. You want to feel some texture. Once mixed, transfer it to a bowl and let it rest for about 30 minutes. This helps it hold its shape better. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. With slightly wet hands, shape the mixture into small balls or patties. Make sure to keep them spaced apart on the baking sheet. Drizzle the shaped falafel with olive oil. This oil helps create a crispy layer. Bake them for 25-30 minutes. Halfway through, flip the falafel over to ensure even browning. Look for a golden, crunchy exterior when they are done. When shaping falafel, keep your hands moist. This helps prevent sticking. Aim for golf ball-sized pieces, which cook evenly. If the mixture feels too dry, add a splash of water. If it’s too wet, add a bit of flour. Take your time to form each piece. This ensures they hold together during baking. For a fun twist, try making them into small patties for a different texture. Serve them warm and enjoy their crispy goodness alongside your favorite dips and veggies. For a complete guide, check the Full Recipe. To make your falafel crispy, follow these tips: - Use soaked, dried chickpeas. Canned chickpeas can make falafel soggy. - Pulse the mixture until it's coarse. A smooth paste won't hold its shape. - Coat the falafel well in olive oil. This helps create a crunchy exterior. - Bake at a high temperature. 400°F (200°C) is perfect for crispiness. Watch out for these common errors: - Over-processing the chickpeas. It should be textured, not a paste. - Skipping the resting time. This step makes the mixture easier to shape. - Not flipping falafel halfway. This ensures even browning on both sides. - Forgetting to space them out. Crowding the pan can lead to steaming rather than baking. Enhance your falafel with these ideas: - Add spices like smoked paprika or cayenne for heat. - Mix in other herbs, like mint or dill, for fresh flavors. - Serve with toppings like pickled vegetables or spicy sauce. - Pair falafel with dips like tahini or tzatziki for added taste. For the full recipe, check the Crispy Baked Falafel section. {{image_4}} Crispy baked falafel is both gluten-free and vegan. Chickpeas are naturally gluten-free, making them a great choice. If you want a gluten-free binder, use ground flaxseed. Just mix one tablespoon of flaxseed with two tablespoons of water. Let it sit for a few minutes until it thickens. This helps hold the falafel together. You can change the flavor of your falafel by adding different spices and herbs. Try adding smoked paprika for a smoky taste. Or add a pinch of cayenne for some heat. Fresh herbs like dill or mint also work well. Mix and match to find your favorite combination. Serve crispy baked falafel with tasty dips and sides. Hummus is a classic choice, but tzatziki is also excellent. You can also try tahini sauce for a nutty flavor. For sides, fresh veggies, like sliced cucumbers and tomatoes, add color and crunch. Pita bread is perfect for wrapping falafel and veggies together. For a full meal, add a salad on the side. Enjoy experimenting with these variations to make your crispy baked falafel even better! For the full recipe, check out the previous section. To keep your leftover falafel fresh, place them in an airtight container. If you have more than one layer, add parchment paper between layers. This helps keep them from sticking together. Store the container in the fridge for up to four days. If you want to enjoy them later, freezing is a great option. To reheat your falafel, use the oven. Preheat your oven to 350°F (175°C). Place the falafel on a baking sheet. Heat for about 10-15 minutes. This method will bring back the crispy texture. You can also use an air fryer if you have one. Set it to 350°F (175°C) and heat for about 5-7 minutes. If you plan to freeze your falafel, shape them first. Place the uncooked falafel on a baking sheet. Freeze them for a few hours until solid. After that, transfer them to a freezer bag. They can last up to three months in the freezer. When you’re ready to eat, bake them straight from the freezer. Just add a few extra minutes to the cooking time. For the full recipe, check the earlier section. Yes, you can use canned chickpeas. They save time and are convenient. When using canned chickpeas, rinse and drain them well. You can skip the soaking step. However, the texture may be softer, so adjust your blending time. Avoid over-processing to keep some texture. This step helps the falafel hold its shape. The falafel is cooked when it turns golden brown. This usually takes about 25 to 30 minutes in the oven. Flip them halfway for even cooking. You can check the texture; it should be crispy on the outside and firm inside. If they feel soft or mushy, they need more time. Always let them cool a bit before serving. Crispy baked falafel pairs well with many sides. Here are some great options: - Pita bread - Hummus - Tahini sauce - Tzatziki - Fresh vegetables like cucumbers and tomatoes - A simple salad These sides add flavor and nutrition, making your meal balanced and delicious. You can try different dips to find your favorite combination. For the full recipe, check the recipe section above. Crispy baked falafel is easy and fun to make. We covered the best ingredients, step-by-step instructions, and how to store the falafel. You learned tips for that perfect crunch and variations to spice things up. Remember, using fresh herbs and spices can bring more flavor to your dish. With these techniques, you can enjoy crispy falafel any time. Now, go ahead and make your own tasty batch!

Crispy Baked Falafel

Discover the secret to making the best crispy baked falafel at home! This easy recipe features simple ingredients like chickpeas, fresh herbs, and spices, ensuring a delightful crunch with every bite. Perfect for a healthy meal, pair your falafel with pita bread, hummus, and fresh veggies for a delicious feast. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 cup dried chickpeas (soaked overnight)

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

Salt and freshly ground pepper, to taste

3 tablespoons extra virgin olive oil

Optional: pita bread, hummus, and an assortment of fresh vegetables for serving

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Drain and thoroughly rinse the soaked chickpeas under cold water. Transfer them to a food processor. Add in the chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, baking powder, along with salt and freshly ground pepper to taste.

      Pulse the mixture until it reaches a coarse, grainy texture. Be cautious not to over-process; the mixture should hold together when you press it, while still showcasing some texture.

        Once blended, transfer the mixture to a mixing bowl and allow it to rest for about 30 minutes. This resting period helps firm up the mixture, making it easier to shape.

          After resting, moisten your hands slightly with water, then begin shaping the chickpea mixture into small balls or patties, roughly the size of a golf ball. Place each formed falafel on the prepared baking sheet, ensuring they are spaced apart.

            Generously drizzle the shaped falafel with olive oil, ensuring each ball is well-coated—this is essential for achieving that delightful crispy exterior.

              Bake the falafel in the preheated oven for 25-30 minutes. Be sure to flip them halfway through the baking time so they brown evenly, resulting in a golden, crisp finish on the outside.

                Once baked, remove the falafel from the oven and allow them to cool for a few moments before serving warm.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the crispy falafel nestled in soft pita bread, accompanied by a drizzle of creamy tahini sauce. Finish with a vibrant garnish of sliced cucumbers, juicy tomatoes, and a sprinkle of fresh parsley for a colorful and appetizing dish.