Falafel (Basic Recipe)

Baked instead of fried, these falafel are lighter but still packed with flavor.

Chickpeas get pureed with garlic, tahini, cumin, turmeric, basil, marjoram, and a hit of cayenne. A slice of whole wheat bread mixed into the batter adds moisture and helps bind everything together, along with an egg white and a touch of baking soda for a slightly airy interior.

The mixture is soft, which is normal. Form it into balls or patties, roll in flour, and bake. The flour coating crisps up in the oven and gives you that golden exterior without a drop of frying oil.

Stuff them into pita bread halves with lettuce, sprouts, sliced tomatoes, and green onions. A drizzle of yogurt dressing or tahini sauce finishes it off.

Pro Tips

• Don’t over-process the chickpeas. You want a thick, slightly textured paste, not a smooth hummus. A few visible chickpea pieces add character.
• Wet your hands before forming the balls. The mixture is sticky, and wet hands keep it from clinging to your fingers.
• Space the falafel on the baking sheet so air circulates around each one. Crowding leads to steaming instead of crisping.

Variations

• Add fresh cilantro alongside the parsley for a brighter, more herbaceous flavor.
• Use canned white beans or fava beans instead of chickpeas for a different texture and milder flavor.
• Pan-fry in a small amount of olive oil instead of baking for a crispier exterior while still keeping things lighter than deep-frying.