Falafel
From Cookie and Kate · A family recipe from Kendra
Makes 12-14 falafel
-from Cookie and Kate website (and Kendra)
- ¼ cup olive oil
- 1 cup dry chickpeas, rinsed and soaked for >4 hrs or up to 24 hours in refridgerator
- ½ cup roughly chopped red onion
- ½ cup fresh parsly
- ½ cup fresh cilantro
- 4 garlic cloves, quarterd
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnemon
- Preheat oven 375 Fahrenheit, Oil tray. Standard recipe makes 12-14 falafel, about 1 tray.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.