Can i bake falafel

Technically, cooked falafel will last, covered in the fridge for a day or two. You can even try freezing it. The falafel will still taste great, you will just lose quite a bit of the texture. As an appetizer with your favorite dipping sauce.

We cannot recommend our dreamy vegan tahini sauce enough for dipping your falafel into. This creamy tzatziki a cucumber yogurt dip would also be amazing. Add falafel to or alongside salads.

I love lots of crunch in my salads and especially love shredded purple cabbage, cucumbers, and tomato as a base for falafel. This chopped tomato, cucumber, and onion salad is also a favorite I just spoon it on top of everything. Make a falafel sandwich.

You can add just about anything, but our favorite falafel sandwiches start with pita bread, a spoonful of hummus , lettuce or cabbage, tomato, cucumber, and a drizzle of tahini or garlic tahini sauce.

Make a falafel platter. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix.

Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above. Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches.

Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.

Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. See our video and photos above for reference.

Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking.

If making ahead, you can refrigerate the mixture for a few days. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.

The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time. Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls.

Serve immediately. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! Reply Geof September 2, , pm Are the chickpeas cooked after the overnight soak? Made these tonight and they came out exactly how I was hoping for.

They are fabulous! See more Easy picnic recipes By Justine Pattison. See more falafel recipes By Shivi Ramoutar.

See more chickpea recipes Recipes from this episode. Healthy baked falafel. Preparation time less than 30 mins. Cooking time 30 mins to 1 hour. Serves Makes 18 falafels. She has held editorial positions from music critic to lifestyle editor since She holds a degree in anthropology from Western Connecticut State University and her award-winning articles have appeared in publications around the globe from "The Mirror" to "The Times of India.

A plate of baked falafels. Video of the Day. Baking Falafels. Benefits of Baking Over Frying. I can reheat when it comes to eating? Thank you!! These really are delicious. I made them for a crowd 35 and baked in a convection oven. They were crispy and delicious. I also made them for a smaller group and pan fried them. Both methods were crispy and delicious. Served on a bed of lettuce with tahini sauce, tabouli, hummus and a carrot salad, flatbread on side. I am making them again next week for 30 and wondering about making the batter and freezing it, then thawing it and cooking it day of.

Do you think this will change the end result much? Recommend or not? Made these twice already this week! I used canned chickpeas and the batter is a little more wet. I rolled them in flour before dropping them in the oil and they kept their shape nicely. They came out delicious! Next time I want to make enough to freeze. Thank you for this delish recipe! My boyfriend and I have made these several times. Still unbelievable!!

We also bake instead of fry. One of our favorite recipes to make during the week! Thank you for this! Mine didnt turn green. I added the parsley and cilantro after measuring 1 cup each prior to chopping. Should i have chopped then measurrd?

They are fail proof and delicious! I make up the balls and freeze them on a cookie sheet then put into a container in the freezer, thank you for sharing! Love them with tahini sauce and in a Buddha bowl. Made it tonight.

Came out better than restaurants! Just finished cooking them!! OMG they are wonderful. Had to add chick pea flour. Added all ingredients except hot peppers. Thanks so much for this recipe!!! Just reading through the recipe and it looks like you are using raw uncooked chick peas….

Not sure if it will work as well? Oh, YUM!!! These are ah-mazing! I followed the recipe exactly but did need to add several more Tbsp of the garbanzo flour. I air-fried at for about 12 minutes, spraying lightly with olive oil. So thankful there are leftovers!!! Glad your falafels turned out perfectly in your air fryer Cindy!

Love the way you served it up as well for the ultimate Mediterranean meal :. Hello and welcome to Downshiftology! Please read my disclosure policy. Jump to Recipe Jump to Video. Prep Time: 45 mins. Cook Time: 10 mins. Total Time: 55 mins. Servings: 18 falafel balls. Author: Lisa Bryan.

Print Pin Review. The best authentic falafel recipe you can make at home! A simple combination of chickpeas, herbs and spices that's blended together and fried or baked. They're crispy, soft and delicious! Watch the video above to see how I make them! Ingredients 1x 2x 3x. US Customary Metric. The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by inches, as they'll triple in size. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.

Pulse the food processor several times until the mixture resembles the texture of coarse sand. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda.

Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.