More Falafel

These falafel patties skip the deep fryer and bake in the oven instead, giving you a golden, crusty exterior without all the oil. Chickpeas and parsley get pureed together, then mixed with tahini, garlic, cumin, chili powder, and a few unexpected additions: dry mustard, celery salt, and Worcestershire sauce.

That Worcestershire-mustard combination gives these falafel a savory depth that straight Middle Eastern spicing alone doesn’t provide. It’s a fusion twist that works surprisingly well alongside the traditional cumin and tahini flavors.

Spoon the mixture onto a baking sheet, flatten into patties, brush with oil, and bake for 15 minutes until crusty and golden. The oil brush on top helps the surface crisp and brown in the oven. For an extra-crunchy finish, pan-fry the baked patties in hot seasoned oil when reheating.

Chef Tips

• Puree the chickpeas and parsley until smooth but not completely liquefied. Some texture helps the patties hold together.
• Flatten the patties evenly so they cook at the same rate. Thick centers stay soft while thin edges overcrisp.
• Brush generously with oil before baking. Dry patties bake pale and tough instead of golden and crusty.
• These freeze well after baking. Reheat by pan-frying for the crispiest results.

Variations

• Stuff into warm pita with lettuce, tomato, and a drizzle of tahini sauce for a classic falafel sandwich.
• Add a handful of fresh cilantro to the puree for a brighter, more herbal flavor.
• Swap chickpeas for fava beans for a more traditional Egyptian-style falafel (ta’amiya).