1 x 15 oz can chickpeas, drained and rinsed
Juice of 1 lemon
¼ cup finely chopped onion
2 cloves fresh garlic, minced
½ cup fresh parsley, chopped
1 Tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
Salt and pepper
½ teaspoon baking soda
3 Tablespoons flour (oat, chickpea, or all-purpose)
olive oil cooking spray
- Preheat oven to 375°F. Spray a baking sheet with oil.
- Open the can of chickpeas and pour them into a colander to drain. Rinse the beans under cold water.
- Pour the chickpeas into a wide bowl with lemon juice. Use a fork or base of a jar/can to crush the chickpeas into a chunky paste.
- Add onion, garlic, oil, parsley, cumin, coriander, salt and pepper.
- Stir in baking soda and flour and massage ingredients until it starts to hold together.
- Scoop spoonfuls (I use a melon scoop) of the mixture and form into small patties - you should get 10-15. Place them on the baking sheet.
- Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.
- Serve warm on a pita with hummus or tahini sauce, cold in a salad or plain as a snack.